Listening to the intrusive thoughts in your head....

Sometime you see cooking videos on social media and flag them for a meal... lately you have to jump through hoops JUST to get the darn recipe. When I tried to find this recipe, that was the issue. I would have sworn it was there when I flagged it... but nope... "comment 'jump through hoops' to get this recipe" - or whatever. Ugh. So I did - then found out it was a boxed mix for the biscuits. No thanks. I mushed together a few recipes to make this one work. I added the poultry seasoning then instantly regretted it... it was VERY sagey. I would... not add that much. It calls for 2 teaspoons... maybe half of one... maybe or don't at all.
This one smelled amazing and yes my family did eat it. It felt very much like chicken and dumplings and not chicken pot pie with amazing biscuits on top. I should have baked the biscuits separately and just forgotten about the dark poultry seasoning. This is why I'm not a recipe developer... I had intrusive thoughts during the process and ignored them. Oh well - it wasn't bad, and leftovers were pretty good. Will anyone else eat the leftovers? Probably not - but a girl can hope.

Pot Pie
3 cups chicken
2 cups celery, chopped
2 cups carrots, chopped
1 yellow onion, chopped
1 bag mixed veggies
1 can of cream of chicken soup
2 teaspoons poultry seasoning
2 cups chicken broth
Biscuits
2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
2 teaspoons garlic powder
½ teaspoon kosher salt
¼ teaspoon cayenne pepper, optional
1 cup buttermilk
½ cup unsalted butter, melted
1 ½ cups shredded sharp cheddar cheese
Topping
3 tablespoons unsalted butter, melted
1 tablespoon chopped fresh parsley leaves
½ teaspoon garlic powder

Preheat oven to 450˚F.
Prepare the biscuit dough by combining the ingredients. Stir just until there are no more dry spots.
To make the chicken pot pie filling, heat a large skillet over medium heat. Add the celery, carrots, onion, and 3 tablespoons of butter. Cook, stirring occasionally, for 4-5 minutes or until the vegetables start to soften. Add bag of frozen mixed veggies.
Stir in cream of chicken soup. Add poultry seasoning over the vegetables and stir, cooking for about 60-90 seconds.
Stir in the chicken broth bring to a simmer. Simmer for 2-3 minutes, or until the mixture thickens enough to coat the back of a spoon. Then stir in the shredded chicken.
If your skillet is oven-safe, you can continue to the next step. If your skillet is not, transfer the chicken pot pie filling to a casserole dish.
Drop the biscuit mix in heaping spoonfuls over the top of the chicken pot pie. Bake for 14-18 minutes or until the edges are bubbling and the biscuits are cooked through.
Melt the butter in the microwave or on the stovetop. Stir in the parley and garlic powder Brush the top of the pot pie with the seasoned butter.