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Preheat your oven to 375˚F.
In a bowl, mix the Cheddar Bay Biscuit Mix with milk and shredded cheese until there are no dry spots. Set the seasoning packet aside.
In a large skillet over medium heat, melt 3 tablespoons of butter and add the chopped celery, carrots, and onion. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
Sprinkle the flour and poultry seasoning over the softened vegetables and stir for about 60-90 seconds.
Pour in the chicken broth and heavy cream, then bring the mixture to a simmer. Let it simmer for 2-3 minutes, or until it thickens enough to coat the back of a spoon.
Stir in the shredded chicken. If your skillet is oven-safe, you can proceed; if not, transfer the filling to a casserole dish.
Drop spoonfuls of the biscuit mixture over the top of the chicken pot pie filling.
Bake for 14-18 minutes, or until the edges are bubbling and the biscuits are fully cooked.
Melt the ¼ cup of butter in the microwave or on the stovetop, then stir in the seasoning packet from the biscuits.
Brush the seasoned butter over the top of the pot pie before serving.