- Preheat the oven to 375°F (190°C). 
- Drizzle the melted butter into the base of a 9x13-inch baking dish, ensuring it's evenly spread. 
- Layer the cooked chicken over the butter, followed by an even distribution of the frozen mixed vegetables on top. 
- In a mixing bowl, whisk together the Cheddar Bay Biscuit mix (including the seasoning packet) and milk until the consistency is mostly smooth. A few small lumps are perfectly fine. Pour this mixture evenly over the vegetables. 
- In the same bowl, whisk together the chicken broth and the cream of chicken soup until well combined. Pour this blend over the biscuit layer. 
- Place the dish in the oven and bake for about 1 hour or until the top becomes golden and the center is just about set but still slightly jiggly. Avoid over-baking to retain a generous amount of gravy. 
- Let the cobbler rest for 10-15 minutes before serving to allow it to set and for flavors to meld.