Dice 2 cups of cooked chicken into bite-sized pieces and let frozen mixed vegetables thaw slightly at room temperature for about 10 minutes.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add frozen mixed vegetables and cook for 3-4 minutes until slightly tender.
Pour in 1 cup chicken broth and simmer for 2 minutes to infuse flavor and warm the mixture through.
In a large mixing bowl, combine cooked chicken, sautéed vegetables with broth, 1 can cream of chicken soup, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon black pepper, and 1/2 teaspoon salt. Stir until well combined and creamy.
Preheat oven to 375°F (190°C). Pour filling into a 9x13-inch baking dish evenly.
Open refrigerated biscuit dough and separate biscuits. Arrange biscuits evenly on top of the filling.
Sprinkle 1 cup shredded cheddar cheese over the biscuits.
Bake for 25-30 minutes until biscuits are golden brown and cheese is melted and bubbly.
Remove from oven and let cool for 5 minutes before serving. Serve warm and enjoy.
