Step 1: Melt 2 tablespoons of unsalted butter in a large, oven-safe skillet or Dutch oven over medium heat. Add the chopped yellow onion, diced carrots, and diced celery. Sauté for 5-7 minutes until the vegetables begin to soften. Season lightly with salt and black pepper.
Step 2: Stir in the frozen peas and frozen corn. Cook for another 2-3 minutes until heated through. Remove the vegetables from the skillet and set aside in a bowl.
Step 3: In the same skillet, melt the remaining 4 tablespoons of unsalted butter over medium heat. Once melted, sprinkle in the 1/2 cup of all-purpose flour. Whisk continuously for 1-2 minutes to create a smooth roux.
Step 4: Slowly whisk in the 2 cups of chicken broth, a little at a time, ensuring no lumps form. Once smooth, gradually whisk in the 1 cup of whole milk (or half-and-half). Bring the mixture to a gentle simmer, stirring constantly, until it thickens to your desired consistency.
Step 5: Stir in the 1 tablespoon of fresh thyme leaves, 1 teaspoon of dried rosemary, 1/2 teaspoon of garlic powder (for the filling), and a pinch of cayenne pepper (if using). Season with salt and pepper to taste.
Step 6: Return the cooked vegetables and 3 cups of shredded cooked chicken to the skillet with the creamy sauce. Stir gently to combine all ingredients, ensuring the chicken and vegetables are evenly coated in the rich gravy.
Step 7: Preheat your oven to 375°F (190°C). In a medium bowl, combine the 2 cups of biscuit mix with 1 cup of shredded sharp cheddar cheese and 1 teaspoon of garlic powder (for the biscuits). Mix well. Add about 1 cup of cold milk (or as directed by the mix instructions) and stir until just combined. Do not overmix.
Step 8: Drop spoonfuls of the biscuit dough directly onto the hot chicken pot pie filling in the skillet, forming 8-10 biscuits and leaving a little space between them for expansion.
Step 9: Place the skillet into the preheated oven and bake for 25-30 minutes, or until the biscuit topping is golden brown and the filling is bubbly. The internal temperature of the pot pie should reach 165°F (74°C).
Step 10: While the pot pie bakes, melt 1/4 cup of unsalted butter. Stir in the 1-2 cloves of minced garlic and 1 tablespoon of fresh chopped parsley.
Step 11: Once the pot pie is out of the oven, immediately brush the warm garlic butter mixture generously over the golden-brown biscuits.
Step 12: Let the Red Lobster Biscuit Chicken Pot Pie rest for 5-10 minutes before serving. This allows the filling to set slightly, making it easier to serve. Enjoy!