In a large skillet, heat olive oil over medium heat. Add the frozen mixed vegetables and sauté for about 3-4 minutes until they are heated through.

In a bowl, whisk together the chicken broth, milk, flour, garlic powder, onion powder, salt, and pepper until smooth. Pour this mixture into the skillet with the vegetables and bring to a simmer, stirring constantly until the sauce thickens.

Stir in the shredded chicken and mix well. Remove from heat and set aside.

In a large mixing bowl, combine the flour, baking powder, and salt. Mix well.

Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Pour in the milk and stir until just combined. Do not overmix.

Preheat your oven to 400°F (200°C).

Pour the chicken filling into a greased baking dish. Drop spoonfuls of the biscuit dough over the chicken mixture, covering it as evenly as possible.

Place the dish in the preheated oven and bake for 25-30 minutes, or until the biscuit topping is golden brown and cooked through.

Allow the chicken cobbler to cool for a few minutes before serving. Enjoy it warm as a comforting meal!