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.