Preheat the oven to 375°F (190°C).

Grease a 9x13 inch baking dish with the melted butter, spreading it evenly across the bottom of the dish.

Spread the chicken in a single layer over the butter in the baking dish.

Evenly distribute the frozen peas and carrots on top of the chicken.

Sprinkle the garlic powder, onion powder, and black pepper over the vegetables. Do not stir; just layer the ingredients.

Whisk together the cream of chicken soup and chicken broth in a mixing bowl until well combined and smooth.

Pour this mixture over the chicken and vegetables in the baking dish, ensuring it covers the entire surface without stirring.

In another mixing bowl, combine the Cheddar Bay Biscuit Mix (reserve the seasoning packet for later), whole milk, and shredded cheddar cheese.

Pour the biscuit batter evenly over the top of the chicken and vegetable layers. Do not stir; just spread the batter gently over the surface.

Bake the cobbler in the preheated oven for 55-65 minutes or until the biscuit topping is golden brown and cooked through. The center may appear slightly runny, but it will thicken as it cools.

Melt 2 tablespoons of butter in a microwave-safe bowl while the cobbler is baking.

Stir in the seasoning packet from the Cheddar Bay Biscuit Mix.

Brush the seasoned butter over the top of the biscuits as soon as the cobbler is done baking for extra flavor.

Allow the cobbler to rest for 10-15 minutes after removing it from the oven to help the sauce thicken before serving.

Garnish with freshly chopped parsley before serving.