Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a medium mixing bowl, combine the shredded chicken, shredded mozzarella, ranch dressing, and dry ranch seasoning until evenly incorporated.

Flatten each individual biscuit into a 4-inch diameter circle using a rolling pin or palm of your hand.

Place approximately 3 tablespoons of the chicken and cheese mixture into the center of each flattened biscuit.

Bring the edges of the dough together over the filling and pinch the seams tightly to seal, forming a ball shape.

Place the stuffed dough balls seam-side down on the prepared baking sheet, spaced 2 inches apart.

In a small bowl, whisk together the melted butter, dried parsley, and garlic powder.

Brush the tops of each dough ball generously with the garlic butter mixture.

Bake for 13 to 15 minutes, or until the crust is golden brown and the internal cheese is fully melted.

Remove from oven and allow to rest for 3 minutes before serving.