[homemade] Cheddar Bay Chicken Pot Pie

Cheddar Bay Chicken Pot Pie
\Rotisserie chicken works; I roasted my own bird*
Filling:
3 tbsp butter
1 tbsp oil
1 medium onion, diced
2 carrots, diced
2 celery ribs, diced
1-2 cups potatoes, peeled + ½-inch dice
3-4 cloves garlic, minced
1-1½ tsp Italian seasoning (or thyme-heavy blend)
Salt + black pepper
3 tbsp butter (for roux)
¼ cup flour
~2 cups chicken stock
½-1 cup milk or cream
2-3 cups cooked chicken (roasted, bite-sized)
1 cup frozen peas
½ cup corn
1/2 cup shredded cheese (top of filling before dough drop)
Cripsy onions (for topping after bake)

Topping:
1 box Cheddar Bay Biscuit mix (prepared to package/to taste)
Included garlic butter packet (use halfway through baking + right out of the oven)

INSTRUCTIONS
1. Cook vegetables + potatoes
In a large pan over medium heat, melt butter + oil.
Add onion, carrots, celery, potatoes.
Cook 10-12 minutes until softened and lightly golden.
Add garlic, seasoning, salt, pepper. Cook 1 minute.
2. Build roux + gravy
Push veg aside. Add butter, then flour.
Cook 2-3 minutes until lightly nutty.
Slowly whisk in chicken stock, then milk/cream.
Simmer until thickened (coats a spoon).
3. Finish filling
Stir in chicken, peas, corn.
Adjust seasoning: salt, pepper, lemon/vinegar, Worcestershire (if using).
Stir in butter for gloss.
Texture should be thick but still spoonable.
4. Assemble
Pour hot filling into baking dish.
Top with biscuit dough in rustic spoonfuls (do not spread flat).
5. Bake
Bake 18-25 minutes until:
Biscuits are golden brown
Filling bubbles at edges
Brush with garlic butter halfway through or right at the end.
6. Rest
Let sit 10 minutes before serving.

NOTES
Keep potatoes small for even cooking
Leave gaps in biscuit topping for steam escape + crisp edges
Watch for leakage; oven might smoke. Recommend metal pan underneath glass vessel