Preheat oven to 450 degrees

In a large bowl, combine the dry ingredients 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. Toss together until just barely mixed, being careful not to overmix the batter.

Use a ¼ cup scoop (like an ice cream/cookie scoop), lightly oil, and scoop out portions of the biscuit dough, form into even ½ inch patties. Cover with plastic wrap while preparing the pot pie filling.

Start by adding the chicken to a pot of the chicken stock, bring to a low boil, and cook for 15 minutes. Remove cooked chicken, tent with foil and set aside, then shred. Reserve the chicken stock.

Prep all the veggies by dicing them and mincing the garlic.

Use a 12″ cast iron skillet (or use a large saute pan and later transfer to an oven-safe casserole dish). Over medium heat, add the butter and saute all the veggies except the garlic and peas. Cook until softened, about 6-7 minutes.

Add the garlic, dry seasonings (including bouillon), and pepper. Then add the flour, mix well and cook for a few minutes. Then slowly drizzle in the chicken stock - 3 cups in total - whisking until smooth. Then add the half and half and the soy sauce. Turn off the heat and add in the chicken and the peas stirring to combine. Keep warm.

If shaping into biscuits: Use a ¼ cup scoop (like an ice cream/cookie scoop), lightly oil, and scoop out portions of the biscuit dough, form into even ½ inch patties and place on top of the pot pie filling, leaving about 4" of space in between in between each biscuit. If doing drop biscuits: drop large spoonfuls of biscuit dough covering the top surface of the pot pie.

Cook in a preheated oven for 12-15 minutes, or until biscuits get golden brown around the edges.

Remove from the oven, and spread the tops of the biscuits with a mixture of melted butter, garlic powder, and minced parsley. Bake for an additional 3 minutes then serve warm and bubbly from the oven.