Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine diced cooked chicken, frozen mixed vegetables, cream of chicken soup, 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, pepper, and 1/2 cup chicken broth. Mix until thoroughly combined and evenly saucy, not soupy.

Transfer the filling to your casserole or pie dish, spreading it into an even layer that reaches the edges but doesn’t overflow.

In another bowl, whisk together 2 1/2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt. Cut in 1/2 cup cold, cubed unsalted butter until the mixture resembles coarse crumbs.

Stir in 1 cup shredded cheddar cheese and 1 tablespoon garlic powder.

Gradually add 3/4 cup milk, mixing just until combined. Drop spoonfuls of the biscuit dough evenly over the chicken filling, aiming to cover most of the surface.

Bake in the preheated oven for about 30 minutes, or until the biscuit topping is golden brown and the filling is bubbling at the edges.

Allow the pot pie to cool for a few minutes before serving.