Preheat the oven to 400 degrees.

Pour the Chicken Pot Pie soups and the Chicken and Dumpling soup into a 10 inch round baking dish or a 9 x 9 baking pan. Set aside.

In a small bowl combine the flour, baking powder, and salt.

Cut the butter into small pieces and add to the flour mixture. Using your fingers, combine the butter with the flour until it resembles coarse sand.

Add in the garlic, milk, honey, and Parmesan cheese. Mix well until a dough forms.

Divide the dough into thirds.

Take one third of the dough and roll in into 12 equal sized balls. Flatten the balls with your hands and drop on top of the soup in the pan. Place the pan in the oven and bake for 5 minutes.

Meanwhile, take another third of the dough and roll it out to 1/2 inch thick on a floured surface. Cut out 4 biscuits using a circular cookie cutter. Place on a baking sheet and put in the oven along with the pot pie. (You can refrigerate the remaining one third of the dough to make biscuits later.)

Continue baking everything for 12 minutes. Remove from the oven and place the biscuits on a cutting board. Cut each biscuit in half.

Place both halves of the biscuit in the bottom of a bowl. Spoon one quarter of the pot pie mixture on top of the biscuits. Repeat with remaining 3 bowls and remaining biscuit halves. Serve hot.