Preheat your oven to 400°F (200°C). Place 4 tablespoons of butter in a 9x13 inch baking dish and put it in the preheating oven. Let the butter melt completely, about 3 to 5 minutes.

In a medium bowl, whisk together the flour, milk, and chicken broth until smooth. This is the foundation of your creamy sauce. Pour this mixture evenly over the melted butter in the baking dish. Do not stir!

In a separate bowl, gently combine your cooked and shredded chicken, thawed mixed vegetables, garlic powder, and thyme. Season generously with salt and pepper. Spoon this chicken mixture evenly over the batter in the baking dish. Again, no stirring is needed.

For the fluffy topping, in the same bowl used for the chicken, combine the baking mix and 2/3 cup of milk. Stir with a fork just until a soft, slightly sticky dough forms. Be careful not to overmix.

Dollop spoonfuls of the biscuit dough over the chicken and vegetable layer. It doesn’t need to be perfect.

Place the baking dish in the preheated oven and bake for 35 to 45 minutes. The Chicken Cobbler is ready when the filling is bubbly and the biscuit topping is a deep golden brown.

Let the cobbler rest for about 10 minutes before serving. Brush the top of the warm biscuits with the 2 tablespoons of melted butter for that extra touch of richness. Then, scoop and serve warm.