Preheat oven to 375°F (190°C). Melt 4 tablespoons butter in a 12-inch oven-safe skillet over medium heat.

Add diced onions, carrots, and celery. Sauté for 6 to 8 minutes until vegetables soften.

Add minced garlic, fresh thyme, and rosemary; cook for 1 minute until fragrant. Sprinkle flour over vegetables and stir continuously for 1 to 2 minutes.

Slowly whisk in chicken bone broth followed by heavy cream, scraping any bits from the pan bottom. Bring to a simmer and cook for 3 to 4 minutes until thick and glossy. Season with salt and pepper.

Fold in the shredded chicken breast and frozen peas and corn. Simmer for 2 minutes until heated through.

Remove skillet from heat. Cut biscuits into quarters and arrange them evenly across the top of the bubbling chicken filling.

Brush tops of biscuits with melted butter and dust with a pinch of garlic powder.

Transfer skillet to oven and bake at 375°F (190°C) for 22 to 26 minutes until biscuits are deep golden brown, flaky, and cooked through in the center.

Rest for 5 minutes before ladling generous portions into bowls. Garnish with chopped fresh parsley.