Preheat the oven

• Preheat the oven to 400°F (200°C).

Brown the chicken

• Heat a drizzle of olive oil in a large oven-safe skillet over medium-high heat.
• Add the diced chicken and brown it.
• Season with salt, pepper, garlic powder, paprika, thyme and parsley.

Soften the onion

• Add the diced onion to the skillet.
• Cook until softened, stirring occasionally.

Add butter and garlic

• Add the butter and let it melt.
• Stir in the minced garlic and cook briefly until fragrant.

Make the creamy filling

• Sprinkle in the flour and stir until everything is coated.
• Slowly pour in the chicken broth and milk, stirring until smooth.
• Add the frozen peas and carrots and season again with the same seasonings.
• Simmer, stirring occasionally, until the filling thickens into a creamy pot pie consistency.

Prepare the biscuit dough

• While the filling simmers, prepare the Cheddar Bay Biscuit mix according to the package directions, using the seasoning packet, the butter and the shredded cheddar cheese.

Top the filling with biscuits

• Spoon about a tablespoon of biscuit dough at a time over the filling.
• Leave space between each biscuit for expansion.

Bake

• Bake uncovered at 400°F (200°C) until the biscuits are golden and cooked through.
• Check the centers for doneness.

Brush with garlic butter

• Prepare the buttery garlic topping according to the biscuit mix directions.
• Brush it over the biscuits as soon as the skillet comes out of the oven.

Serve

• Serve warm.