Step 1: Preheat your oven to 375°F (190°C).
Step 2: Heat the olive oil in a large oven-safe skillet (cast iron works well) or a Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.
Step 3: Stir in the minced garlic and cook for another minute until fragrant.
Step 4: Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to create a roux.
Step 5: Gradually whisk in the chicken broth, then the heavy cream, stirring continuously to prevent lumps. Bring the mixture to a gentle simmer, allowing it to thicken for 3-5 minutes.
Step 6: Stir in the dried thyme, black pepper, and salt. Taste and adjust seasoning as needed.
Step 7: Fold in the shredded cooked chicken, frozen peas, and frozen corn. Remove the skillet from the heat.
Step 8: Prepare the Cheddar Bay Biscuits according to package directions, using 1 cup of cold water (or milk, depending on instructions). Do not add the melted butter or seasoning packet yet.
Step 9: Drop spoonfuls of the biscuit dough evenly over the hot chicken potpie filling in the skillet. You should have 6-8 biscuits. Alternatively, if your skillet isn’t oven-safe or large enough, transfer the filling to a 9×13 inch baking dish before topping with biscuits.
Step 10: Bake for 25-30 minutes, or until the biscuits are golden brown and cooked through, and the potpie filling is bubbly. The internal temperature of the biscuits should reach 200°F (93°C).
Step 11: While the potpie bakes, combine the melted butter with the garlic powder (from the biscuit seasoning packet) and any additional garlic powder if desired. Once the potpie is out of the oven, immediately brush the tops of the hot biscuits with the garlic butter mixture.
Step 12: Garnish with fresh parsley, if using, and serve your delicious Cheddar Bay Biscuit Chicken Potpie hot. Be careful, it will be very hot!