Preheat the Oven Preheat your oven to 400°F. Grab either: a large oven-safe skillet or a 9×13 casserole dish If you have a cast-iron skillet, even better—it keeps the filling hot and helps the biscuits bake beautifully.

Cook the Vegetables Melt butter in the skillet over medium heat. Add: onion carrots celery Cook for about 5 minutes. You’re looking for softened vegetables, not browned ones. The smell at this point? Pure comfort.

Make the Cream Sauce Sprinkle the flour over the vegetables and stir. Cook for about 1 minute. This removes the raw flour taste. Slowly pour in the chicken broth while stirring. Then add the milk. Let the sauce simmer until it thickens—about 4–5 minutes. You’ll notice it start to coat the spoon. That’s the signal you’re ready for the next step.

Add the Chicken and Peas Stir in: shredded chicken frozen peas garlic powder thyme salt and pepper Let everything cook together for 2 minutes. At this point, the filling should look creamy and rich. Honestly, you could eat it right out of the pan. But wait—the biscuits are coming.

Mix the Biscuit Dough In a bowl, combine: Cheddar Bay biscuit mix milk shredded cheddar cheese Stir just until combined. Don’t overmix. If the dough looks slightly rough, that’s perfect. Biscuit dough should never be smooth like cake batter.

Assemble the Pot Pie Spoon biscuit dough over the chicken filling. Leave a little space between scoops so steam can escape. Think of it like a patchwork blanket of biscuit dough.

Bake Until Golden Place the skillet or baking dish in the oven. Bake for 18–22 minutes. You’ll know it’s ready when: biscuits turn golden brown filling bubbles around the edges. Your kitchen will smell incredible right about now.

Brush with Garlic Butter Mix melted butter with the seasoning packet from the biscuit mix. Brush over the hot biscuits. This step matters. It’s what gives the biscuits that famous garlic-butter flavor.