Melt butter in a microwave safe dish until it’s about 2/3 of the way melted. Remove and whisk to melt fully (if you melted it all the way no worries, just let the butter cool a few minutes).
Pour butter into buttermilk and whisk until mixture is clumpy.
Pour buttermilk mixture into well in flour mixture, then using a rubber spatula fold until just combined.
Scoop dough out Using an 1/4 cup volume ice cream scoop (or a greased measuring cup), and drop onto prepared pot pie filling in skillet. Repeat until all of the dough has been used up, making 8 biscuits.
Transfer to oven and bake until biscuits are cooked through, about 17 – 22 minutes, while broiling during the last minute if you’d like them more golden brown (keep a close eye on them).
Let rest a few minutes before serving. Sprinkle parsley over top.
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