Melt the butter

• Preheat the oven to 350 °F.
• Put the stick of butter in a 9x13 baking dish and place it in the oven to melt.

Prepare the biscuit topping

• In a bowl, combine the biscuit mix with the milk and stir in the seasoning packet.
• If you can't find the Cheddar Bay mix, use Bisquick and season it well.

Layer the chicken and vegetables

• Spread the shredded chicken over the melted butter in the baking dish.
• Add the peas and carrots.
• Season with salt, pepper, onion powder, garlic powder and parsley.

Pour the biscuit batter

• Pour the biscuit mixture evenly over the top.
• Do not stir.

Add the stock and soup

• Pour the chicken stock over the top.
• Spoon the cream of chicken soup over the surface without mixing.

Bake

• Bake at 350 °F for 45 minutes, until the top is golden and bubbly.

Rest and serve

• Let the cobbler sit for 10 to 15 minutes before serving.