Preheat your oven to 425°F.

Melt ½ cup butter in a 10-12 inch cast iron skillet or oven safe pot over medium-high heat. Once the butter is completely melted, add your veggies, the sprinkle with flour, cornstarch, salt, and pepper. Cook the veggies over medium heat for 5-7 minutes, or until soft.

Once your veggies are soft, add the chicken broth, rotisserie chicken, and heavy cream. Stir to combine and reduce heat to low and let the mixture simmer while you prepare your biscuit dough.

Whisk together the melted butter, biscuit mix, seasoning packet, milk and cheese together in a mixing bowl until uniform. The biscuit dough should be thick and free of any dry clumps.

Spoon the biscuit dough over the pot pie filling. Wet fingers lightly and pat biscuits gently to round out the tops. Cook pot pie for 25 minutes, or until the tops of the biscuits begin to brown.

Let the pot pie cool down on the stovetop for 15-20 minutes before serving. Enjoy!