Melt 3 tablespoons (42g) of the butter in a 10-12-inch, oven safe skillet over medium heat then add the onion and cook until it becomes translucent, about 5 minutes.
Add the garlic and cook for another minute then add the flour, thyme, pepper and salt and cook until the flour starts to thicken, about 3 minutes.
Pour in the chicken broth and whisk until it starts to thicken then add the carrots, celery and potatoes and cook until the veggies become tender, about 6-8 minutes.
Stir in the milk and peas and cook until the peas have fully melted, about 3 more minutes.
Stir in the turkey until combined then turn the heat off and set the pan aside.
Melt the remaining 4 tablespoons (56g) of butter in the microwave and stir in the garlic powder and dried parsley.
Place the biscuits on top of the pot pie mix and brush the butter on top of the biscuits.
Bake for 20-25 minutes or until the tops of the biscuits are light and golden.
Let it cool for 10-15 minutes before serving freshly minced parsley for garnish if desired.
Notes
This turkey pot pie can be stored in an airtight container in the fridge for up to 3 days.