Preheat the oven to 350° F.
Pour the melted butter into the bottom of a 9×13 baking dish. Spread it out by tilting the dish around.
Layer the cooked chicken on top of the butter, followed by the frozen peas and carrots, and then sprinkle the garlic powder, onion powder, and black pepper over top.
* No need to stir. Just evenly spread each layer into the baking dish.
In a mixing bowl add the cream of chicken soup and chicken broth. Stir with a whisk until combined well. Pour it into the baking dish covering the chicken & vegetable layers.
In a mixing bowl add the contents from the cheddar bay biscuit mix, whole milk and shredded cheese. Stir it with a wooden spoon until combined well.
Spread this into the baking dish as the final top layer.
* Reserve the seasoning packet (inside the cheddar bay biscuit box) for later.
Bake for 50-60 minutes or until the top is golden brown and cooked through.
When the cook time is done mix together the melted butter (2 tablespoons) and the seasoning packet set aside from earlier.
Brush this onto the top of the hot chicken cobbler before serving.
