• Heat oven to 400°F and set oven rack to middle position.
• Spray a 9x13-inch casserole dish with nonstick spray.
• Cover a large, rimmed baking sheet with foil and set the casserole dish in the baking sheet. (This will prevent any drippings spilling onto the bottom of the oven.

For the Buttermilk Biscuits:

• Follow directions on this link. If making homemade, freeze for at least 30 minutes once formed. You can also use store-bought.

For the Chicken Filling:

• Place oil, butter and onions in a large skillet set over medium heat. Cook 7-8 minutes or until onions have softened and are translucent.
• Sprinkle the onions with flour and add the garlic and thyme. Cook 1 minute, stirring often.
• Slowly whisk in 2 cups broth and the wine, scraping up any flavorful, browned bits. Whisk quickly to smooth out any lumps.
• Whisk in the remaining 2 cups broth.
• Add the bay leaves, carrots and potatoes.
• Bring the mixture to a boil, reduce heat to low, cover and simmer about 12-15 minutes or until vegetables are just fork-tender.
• Uncover, add chicken, stir and continue cooking about 5-10 minutes or until liquid has reduced by about 1/3rd and vegetables are tender.
• Add peas and corn; mix well.
• Pour chicken filling into the prepared casserole dish and top with shredded cheese.
• Set the frozen biscuits on top with 1-inch between the biscuits.
• Brush the biscuits with melted butter and sprinkle with flake sea salt.
• Bake at 400°F for 30-40 minutes or until biscuits are golden brown, cooked throughout and the chicken filling is bubbling in the middle.
• Transfer the pot pie to a cooling rack and let rest for 10-15 minutes before serving.
• Sprinkle with chopped fresh parsley and serve.
• Enjoy!