Preheat oven to 450°F.

If cooking the chicken as part of the recipe: melt butter in a large skillet over medium-high heat. Add chicken and sprinkle with salt and pepper. Cook until chicken is browned, about 2 minutes each side.add flour and whisk to combine. Slowly add chicken stock while whisking to avoid lumps. Add in cooked chicken, vegetables and cheese. Stir to combine and reduce heat to medium. Allow mixture to come to a boil, stirring occasionally until slightly thickened.

If using pre-cooked chicken: melt butter in a medium saucepan, add flour and whisk to combine. Slowly add chicken stock while whisking to avoid lumps. Add in cooked chicken, vegetables and cheese. Stir to combine and reduce heat to medium. Allow mixture to come to a boil, stirring occasionally until slightly thickened.

Meanwhile, in a large mixing bowl combine flour, cheese, baking powder, salt, garlic powder, and parsley. Whisk until combined and cheese is coated with flour. Add butter and milk and stir until just moistened (a few dry streaks and lumps are fine).

Pour pot pie mixture into a 9x9 inch pan. Drop biscuits by the rounded tablespoon full on top of pot pie. Bake for 18-20 minutes, until biscuits are golden brown.