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Melt butter in a 9x13 baking dish.
Add shredded chicken in a single layer.
Top with the frozen mixed veggies.
In a separate bowl, mix the biscuit baking mix with the included seasoning packet and milk until combined.
Spread the biscuit dough gently and evenly over the chicken and veggies.
Whisk together the cream of chicken soup and chicken broth in a second bowl until smooth.
Pour the soup mixture over the biscuit dough.
Bake in a 375-degree F oven for about 45 minutes or until the crust is golden brown.
Garnish with chopped parsley before serving.