Step 1

Preheat the oven to 425 degrees F.

Step 2

Spray a 2 1/2-3-quart casserole dish with cooking spray.

Step 3

In a separate bowl, whisk together the chicken broth and the half-and-half.

Step 4

Melt the 1/3 cup of butter in a large skillet over medium-high heat.

Step 5

Add the onion, the carrot, and the celery to the butter and sauté until softened, about 10 minutes.

Step 6

Add the flour to the veggie mixture and continue cooking and stirring until the raw flour smell dissipates, about 1 minute.

Step 7

Reduce the heat to medium and gradually stir in the chicken broth mixture.

Step 8

Continue cooking over medium heat, stirring regularly, until thick and bubbly, about 5-6 minutes. Do not let the mixture boil.

Step 9

Add the salt, the pepper, the chicken, and the frozen peas to the veggie mixture.

Step 10

Transfer the mixture to the prepared baking dish and cover it with foil and bake for 10 minutes.

Step 11

Using a fork, stir together the baking mix, the buttermilk, the cheese, and the parsley in a bowl until a soft dough forms.

Step 12

Transfer the chicken mixture from the oven, uncover, and stir.

Step 13

Use a large scoop to drop about 1/4 cup of the biscuit dough at a time onto the hot chicken mixture, forming about 8 biscuits.

Step 14

Bake, uncovered, until the biscuits are golden-brown and a toothpick inserted into the center of a biscuit comes out clean, about 12 minutes.

Step 15

In a bowl, stir together the remaining melted butter and the garlic powder.

Step 16

Brush the butter mixture over the biscuits.

Step 17

Serve.