Preheat oven to 350 degrees and grease a casserole dish. (I used a 2.8 liter Corningware dish for mine.)
Melt butter in a large skillet over medium heat. Stir in chicken and heat for two minutes. Add garlic and continue to saute for about 30 seconds, then stir in flour, sea salt, and pepper.
Continue to cook over medium heat for another two minutes, stirring occasionally, until chicken is nicely coated with flour.
Stir in soup, thyme, and parsley and continue to simmer for about two more minutes over medium heat, stirring occasionally, until mixture starts to thicken.
Pour your pot pie filling into the prepared casserole dish, then arrange refrigerator biscuits on top of the filling.
Bake your biscuit pot pie at 350 degrees for 40-45 minutes, or until biscuits are nicely golden brown and cooked through. Let sit for a few minutes before enjoying.
Notes
Note the first: I used leftover homemade vegetable soup, which is chock full of veggies. If you are using canned or otherwise thinner soup with a smaller veggie-to-broth ratio, you might supplement this recipe with additional veggies to taste by adding in part of a bag of frozen mixed veggies, or whatever you have on hand.Note the second: The long cooking time here is because it takes a while for the bottom of the biscuits to cook through. If you're in more of a hurry, you could cook yours up on a separate baking sheet per can directions while cooking up the filling in its separate casserole dish, then just plop the cooked biscuits on top of the filling when done.