Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

In a large mixing bowl, combine 1.5 cups of milk, 0.5 cup of sour cream, and one can of cream of chicken soup. Whisk until smooth.

Stir in 1 tsp of garlic powder, 0.5 tsp of black pepper, and 1 cup of frozen mixed vegetables into the mixture. Finally, add 2 cups of shredded chicken.

Pour the filling into the prepared baking dish and spread it out evenly.

Prepare the biscuit mix according to the package instructions and fold in 1.5 cups of shredded cheddar cheese.

Drop spoonfuls of the biscuit dough over the chicken filling in the baking dish.

Drizzle melted butter over the biscuit topping and sprinkle with fresh parsley if using.

Bake for about 40-45 minutes until the biscuits are golden brown, and the filling is bubbling.

Let it rest for 5 minutes before serving to allow the filling to set.