Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, and pepper. Add chicken broth and mix thoroughly, then transfer to a casserole or pie dish.

In another bowl, whisk together flour, baking powder, and salt. Cut in cold butter until it resembles coarse crumbs. Stir in cheese and gradually add milk to form a dough.

Drop spoonfuls of the biscuit dough over the chicken filling, ensuring it's covered evenly.

Bake for about 30 minutes, checking for golden brown biscuits and bubbly filling edges.

Let the pot pie cool for a few minutes before serving.