Trim any excess fat from the chicken breasts and pat them dry.

Get chicken breast to even thickness by cutting them in half through the middle horizontally to create 2 cutlets from 1 piece or flatten them to an even ¼ to ½ inch thickness.

Add the chicken to a medium bowl, drizzle olive oil over chicken and season with salt, black pepper, garlic powder, Italian seasoning, and smoked paprika.

To cook the chicken, heat a large skillet over medium-high heat. Once the skillet is hot, add the oil.

Add the chicken breast in batches, 2 to 3 at a time. Cook for 4 to 5 minutes, until the chicken is browned, then flip over and cook for about 3 to 4 minutes more until the chicken is cooked thoroughly.

When done cooking, remove the chicken from the skillet to a plate and let rest until needed in future steps.

Preheat the oven to 400ºF (200ºC).

To the same skillet that was used to prepare the chicken breast, reduce the heat to medium and add in the butter.

Once the butter is melted, add in the diced onions. Cook the onions for about 1 minute until fragrant.

Next, add in diced carrots and celery. Cook the vegetables for about 4 minutes, stirring frequently, until soft and fragrant.

Add in the minced garlic and cook for an additional 1 minute, until fragrant.

Stir in the salt, black pepper, garlic powder, thyme, and smoked paprika. Then, add in the flour and whisk until the flour is fully incorporated into vegetables, about 1 minute.

Pour in the chicken stock and stir until the chicken stock thickens and comes to a low simmer, about 3-5 minutes.

Once the chicken stock thickens, reduce the heat to medium-low. Slowly pour in the heavy cream and mix in completely.

Add in the peas and shredded chicken, stir in to fully incorporate.

Transfer the pot-pie filling to a baking dish of preference (preferably 10-inch pan) and allow to cool down for about 10 minutes before adding the biscuits on top.

Sift the flour into a large bowl. Add the baking powder, baking soda, garlic powder, onion powder, salt, and sugar.

Then, add in shredded cheddar cheese and fully incorporate with the flour mixture.

In a separate small bowl, combine the buttermilk and the melted and cooled butter. Stir together until incorporated and the butter forms small clumps.

Make a well in the center of the dry mix bowl. Pour the buttermilk and butter mixture into the bowl with the dry ingredients.

Using an ice cream scoop or a ¼ cup dry measuring cup, scoop out the dough and place on top of the pot pie filing.

In a small bowl stir together melted butter, minced parsley, garlic powder, pinch of salt (optional). Brush the top of the biscuits with about half of the butter.

Place the pot-pie in the pre-heated oven uncovered and bake for 25 to 30 minutes, until the biscuits are golden brown and down.

Once done baking, remove from the oven and brush on the remaining garlic butter. Let rest for 10 minutes before serving.