Preheat the oven to 350° F. In a 9x13-inch baking dish, pour in the melted butter evenly into the bottom. You may need to tilt the baking dish a few ways to get it to spread out. (I melt the butter & ground chicken skin in the oven while its preheating and the skin is optional but gives the dish extra flavor) spread along bottom of baking dish

Mix shredded chicken and veggie mix together and pour into baking dish

In a separate bowl, whisk together cream of chicken soup, cream cheese, chicken broth, garlic powder, onion powder and no salt seasoning.

Pour this mixture over the chicken and peas and carrot layers (do not stir.) At this point I rinse and dry that same bowl out so I don’t make more dirty dishes and continue with the next step.

In that same bowl, stir together the biscuit mix with the milk and shredded cheese until combined well. (Do not add the seasoning packet from the biscuit mix, we’re going to use that for the topping later.)

Pour this biscuit mix layer as evenly possible on top of the other layers in the baking dish (do not stir.)

Bake uncovered for about 50-60 minutes until bubbly and top is golden brown. Note: oven times do vary so it could take longer (or shorter) in your oven. You want the crust to be golden brown. So cook until you get that light golden brown color.

Remove from the oven and make butter topping. In a small bowl combine melted butter and the contents of the seasoning packet that came with the biscuit mix.

Brush this evenly over the top of the cobbler. Note: I also sprinkled a little dried parsley on top to give it a bit of color but this is not necessary for flavor.

Allow the cobbler to rest for at least 10 minutes. If you dig into it too soon after removing from the oven, it will be a bit too runny. Allowing it to rest for a few minutes will help to thicken up the filling a bit and will make it easier to serve. Note: this filling is still on the thin side so when you serve it, scoop up a serving then spoon any filling left behind on top.