Preheat oven to 375°F. Spray a 13×9-inch baking dish or 12-inch cast iron skillet with nonstick spray.
Melt the stick of butter in your baking dish by placing it in the oven while it preheats.
Add the shredded rotisserie chicken to the melted butter and season with salt, pepper, and garlic powder. Stir to combine.
Add the frozen vegetables on top of the chicken (no need to thaw).
In a bowl, whisk together the cream of chicken soup and chicken broth. Pour evenly over the vegetables.
Sprinkle the cup of shredded cheddar cheese over the top.
Prepare the Red Lobster Cheddar Bay Biscuit mix according to package directions, adding the additional ½ cup of shredded cheddar cheese.
Using an ice cream scoop or large spoon, drop portions of the biscuit dough on top of the pot pie filling, spacing them evenly.
Bake uncovered for 20-25 minutes, until the biscuits are golden brown and the filling is hot and bubbly.
Mix together the ½ stick of melted butter, garlic powder, and fresh parsley. Brush over the hot biscuits immediately after removing from the oven.
Let stand for 5 minutes before serving.
