Preheat your oven to 400°F.

Heat a drizzle of olive oil in a large oven-safe skillet over medium-high heat, add the diced chicken breast and brown, then season with salt, pepper, garlic powder, paprika, thyme, and parsley.

Add the diced yellow onion and cook for a few minutes until softened.

Add the butter and let it melt, then stir in the minced garlic and cook for about 30 seconds.

Sprinkle in the all-purpose flour and stir until everything is coated.

Slowly pour in the chicken broth and milk, stirring until smooth, then add the frozen peas and carrots and season again with the same seasonings.

Let the filling simmer for about 10 minutes, stirring occasionally, until it thickens into a creamy pot pie consistency.

While the filling simmers, prepare the Cheddar Bay Biscuit mix according to the package directions.

Spoon approximately 1 tablespoon of biscuit dough at a time over the filling, leaving space between each biscuit for expansion.

Bake uncovered in the oven at 400°F for approximately 20 minutes, or until the biscuits are golden and cooked through, checking the centers for doneness.

Prepare the buttery garlic topping according to the biscuit mix directions and brush it over the biscuits as soon as the skillet comes out of the oven.