Preheat the oven to 450 degrees.

In a large bowl, combine the dry ingredients for the biscuits and whisk to combine.

In a separate bowl, whisk together the melted butter and cold buttermilk until small lumps form.

Pour the buttermilk mixture into the dry ingredients and toss until just barely mixed.

Use a 1/4 cup scoop to portion the biscuit dough, form into 1/2 inch patties, and cover with plastic wrap while preparing the pot pie filling.

Add the chicken to a pot of chicken stock, bring to a low boil, and cook for 15 minutes.

Remove the cooked chicken, tent with foil, and set aside to shred. Reserve the chicken stock.

Dice the veggies and mince the garlic.

In a 12" cast iron skillet (or a large sauté pan), add butter and sauté the veggies (except garlic and peas) over medium heat until softened, about 6-7 minutes.

Add garlic, dry seasonings, and pepper. Mix in flour and cook for a few minutes.

Slowly drizzle in 3 cups of chicken stock while whisking until smooth. Then add half and half and soy sauce.

Turn off the heat and stir in the shredded chicken and peas.

Place biscuit patties on top of the pot pie filling, leaving about 4" space between each biscuit, or drop spoonfuls of biscuit dough over the top.

Bake in the preheated oven for 12-15 minutes until biscuits are golden brown.

Remove from the oven and spread tops of biscuits with a mixture of melted butter, garlic powder, and minced parsley.

Bake for an additional 3 minutes then serve warm.