Christmas Chicken Pot Pie Casserole

0.5 cup melted butter

4-5 cups pre-cooked, shredded chicken

6 oz frozen peas

6 oz chopped baby carrots

0.75 tsp garlic powder

0.75 tsp onion powder

1.5 cup chicken broth

10.5 oz can cream of chicken soup

1-1.5 cups whole milk

11 oz box Cheddar Bay biscuit mix (reserve the seasoning packet)

0.5-1 cup shredded sharp cheddar cheese

Preheat to 350* [use a 9 x 13" casserole pan; do not stir ingredients in the pan]

Add 3/4 of the melted butter to the bottom of the pan.

Add the chicken evenly on top of the butter.

Add the frozen peas and chopped carrots evenly on top of chicken.

Mix the garlic and onion powder together in a small bowl, sprinkle evenly on top of veggies.

Whisk chicken broth and soup in a separate bowl, pour evenly on top of veggies.

Combine biscuit mix, 1 cup milk, and half the seasoning packet spices in a separate bowl. Whisk until smooth, adding milk as needed until you get a consistency similar to pancake batter. Pour evenly on top of veggies.

Sprinkle desired amount of cheese on top of biscuit mix.

Bake for 55 minutes.

Re-melt remaining butter and stir in remaining seasoning from biscuit packet, brush over top of casserole.

ENJOY!!!