Preheat oven to 450 degrees.

In a large bowl, combine the dry ingredients for the Cheddar Bay Biscuits 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 and toss together until just barely mixed.

Use a 1/4 cup scoop to form biscuit dough into even 1/2 inch patties and cover with plastic wrap while preparing the pot pie filling.

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

Dice all the veggies and mince the garlic.

In a 12-inch cast iron skillet, add the butter over medium heat and saut? all veggies except the garlic and peas until softened, about 6-7 minutes.

Add the garlic, dry seasonings, and pepper. Then add the flour, mixing well and cooking for a few minutes.

Slowly drizzle in 3 cups of reserved chicken stock, whisking until smooth. Then add half and half and soy sauce. Turn off heat and stir in chicken and peas.

Place biscuit dough on top of the pot pie filling, leaving about 4 inches of space in between each biscuit.

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

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