Season the chicken with smoked paprika, chili powder, garlic powder, onion powder, cumin, Italian seasoning, salt, black pepper, and a drizzle of olive oil. Heat butter and the remaining olive oil in a large pot or Dutch oven over medium-high heat. Sear the chicken in batches until golden brown on both sides. Remove and set aside.

In the same pot, melt 3 tbsp butter, then add the onions, carrots, garlic, and fresh thyme. Sauté for 2–3 minutes until fragrant. Sprinkle in the flour and stir well to coat the veggies. Slowly pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the heavy cream and stir until the sauce begins to thicken.

Season the sauce with Italian seasoning, garlic powder, and black pepper. Stir in the shredded parmesan cheese and add the seared chicken back into the pot and mix everything together.

In a large bowl, combine the Red Lobster biscuit mix, milk, and shredded parmesan. Mix just until combined and the dough should be slightly sticky.

Pour the creamy garlic parmesan chicken filling into a cast iron skillet or baking dish. Top with pieces of the biscuit dough as big or small as you like for that rustic look!! Bake at 375°F for about 20 minutes, or until the biscuits are golden and cooked through.

In a small bowl, combine melted butter, garlic herb seasoning packet, and fresh thyme. Brush over the warm biscuits right out of the oven and enjoy this super comforting pot pie!