1. Preheat the oven to 375°F (191°C).

2. Melt 3 tablespoons of butter in a 10-12-inch, oven-safe skillet over medium heat, then add the diced onion and cook until translucent, about 5 minutes.

3. Add the garlic and cook for another minute. Stir in the flour, thyme, pepper, and salt and cook until the flour begins to thicken, about 3 minutes.

4. Pour in the chicken broth and whisk until it begins to thicken. Add the diced carrots, celery, and potatoes, and cook until the vegetables are tender, about 6-8 minutes.

5. Stir in the milk and frozen peas. Cook until the peas are fully heated through, about 3 minutes.

6. Add the shredded turkey and stir until combined. Turn off the heat and set the skillet aside.

7. Melt the remaining 4 tablespoons of butter in the microwave. Stir in the garlic powder and dried parsley.

8. Place the frozen buttermilk biscuits on top of the pot pie mixture in the skillet. Brush the tops with the seasoned melted butter.

9. Bake for 20-25 minutes or until the biscuit tops are golden and cooked through.

10. Let cool for 10-15 minutes before serving. Garnish with freshly minced parsley if desired.