In a large pot, melt the butter over medium heat.

Add the chopped onion and cook until translucent, about 3-4 minutes.

Stir in the flour and cook for an additional minute.

Pour in the chicken broth and heavy cream, whisking constantly to prevent lumps.

Add the shredded chicken and frozen peas and carrots to the pot.

Stir everything together, allowing the flavors to meld for about 5 minutes.

Sprinkle in the garlic powder, salt, and black pepper. Adjust seasoning to your taste.

In a mixing bowl, combine the flour, baking powder, and salt for the biscuits.

Cut in the cold butter until the mixture resembles coarse crumbs.

Stir in the milk until just combined.

Scoop the biscuit dough onto a baking sheet.

Bake at 425°F for 15-20 minutes or until golden.