Cooking with Katie Cross

0 In a large skillet set to medium heat, melt the butter together with the olive oil. Add the diced carrots, onions, and celery, cooking for 7–8 minutes until softened.
1 Stir in the flour to form a roux. Reduce the heat to low and cook for 3–4 minutes, stirring occasionally.
2 Add the chicken broth, chicken bouillon powder, and peas. Whisk and bring to a gentle simmer. Once simmering, mix in the cooked chicken and heavy whipping cream. Season with salt and pepper to taste.
3 Prepare the cheddar bay biscuit dough following the package instructions. Drop spoonfuls of the dough over the pot pie filling.
4 Bake at 425 degrees for approximately 20 minutes, or until the biscuits are browned and cooked through. Serve and enjoy!