Preheat your oven to 375°F (190°C). Generously spray a dark grey metal muffin tin with non-stick cooking spray.

Separate the 8 refrigerated biscuits. Cut each in half horizontally to create 16 thinner rounds. Press 12 rounds into the bottom and up the sides of the muffin tin to form a small cup shape. Discard or save the remaining 4 rounds.

In a medium skillet, melt the unsalted butter over medium heat. Add the diced carrots and sauté for 3-4 minutes until slightly softened.

Sprinkle the flour over the carrots and butter. Whisk constantly for 1 minute. Gradually pour in the chicken broth and heavy cream while continuing to whisk. Stir in the salt, pepper, garlic powder, and onion powder.

Simmer the sauce for 2-3 minutes until it becomes thick, creamy, and opaque white. Remove from heat. Gently fold in the cubed cooked chicken breast and bright green peas.

Divide the creamy chicken filling evenly among the 12 biscuit cups. Bake on the center rack for 12-15 minutes, or until the edges are lightly browned, slightly bubbly, and the biscuit is puffed and flaky.

Let the mini pot pies cool in the tin for 5 minutes. Remove carefully, finish with a subtle dusting of finely minced fresh green parsley flakes, and serve immediately.