Cheddar Biscuit Crab Pot Pie

In a large skillet over medium heat, melt 3 tablespoons of butter.

Whisk in the flour to create a roux and cook for about a minute.

Gradually whisk in the chicken broth until smooth.

Bring the mixture to a simmer and cook for about 5 minutes, or until the sauce has thickened.

Stir in the drained peas and carrots.

Gently fold in the lump crab meat.

Season the filling with Old Bay, onion powder, garlic powder, and black pepper to taste. Stir to combine and then turn off the heat.

Preheat your oven to 425°F (220°C).

In a separate bowl, prepare the biscuit topping by combining the two packages of biscuit mix, water, and shredded cheddar cheese. Mix until just combined.

Pour the crab filling into an oven-safe baking dish and spread it into an even layer.

Using an ice cream scoop or large spoon, drop spoonfuls of the biscuit dough over the top of the filling.

Bake for about 20 minutes, or until the biscuit topping is golden brown and cooked through.

While the pot pie is baking, melt 1/4 cup of butter and stir in the garlic herb seasoning packet from the biscuit mix box.

Remove the pot pie from the oven and immediately brush the garlic herb butter over the hot biscuit topping.

Let it cool for a few minutes before serving.