Preheat the oven to 375°F (190°C). In a skillet, combine the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper. Cook over medium heat until heated through.

In a mixing bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the milk until just combined.

Pour the chicken filling into a baking dish. Drop spoonfuls of the biscuit topping over the filling. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown.