In a deep skillet (ideally cast iron or an oven safe pot), add onion, garlic and olive oil and simmer for 10 minutes until onions are soft.
Season chicken with salt, pepper, and Italian seasoning, add chicken to skillet and simmer for 8 to 10 minutes until cooked.
Add carrots, celery, corn, and stock to the skillet. Simmer on medium heat uncovered for 10 minutes.
Preheat oven to 400°F.
In a large mixing bowl, combine flour, baking powder and salt. Add pieces of cold butter and using a pastry cutter, or transfer to a food processor and pulse 5 times until the mixture resembles small pebbles.
Add milk and combine until a sticky dough forms, don’t overmix.
Transfer to a lightly floured surface, fold the dough over itself 5 times. Using a pastry cutter or water glass, cut out the dough into disks.
Place disks of dough on top of the chicken mixture and place the skillet into the preheated oven.
Bake for 10 to 15 minutes until the biscuits start to turn golden brown. Serve with fresh parsley.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.