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Preheat the oven to 350°F.
In a 12-inch cast iron skillet or oven-proof pan, melt the butter over medium heat. Cook the onion for 3 to 4 minutes or until softened.
Add celery, carrot, and chicken broth and bring to a simmer. Cook 4 minutes or veggies are slightly softened.
Remove from the heat and add the chopped chicken, cream of chicken soup, parsley, and garlic powder. Mix well to combine.
Cut each biscuit into quarters and place in the skillet on top of the chicken mixture.
Transfer to the oven and bake for 22 to 25 minutes or until the sauce is bubbly and the biscuits are browned.
Brush biscuits with additional melted butter if desired and serve warm.