Begin by cooking two chicken breasts on low/med heat. I like to cut larger breasts in half (down the middle) to help them cook quicker and more evenly. Cooking with the lid on will help the meat retain moisture.
While the chicken is cooking, melt butter in a medium saucepan. Once butter begins to simmer, add flour. Using a whisk blend the butter and flour together quickly.
Add chicken broth to butter/flour mixture one cup at a time, stirring with whisk until flour is completely dissolved in broth.
Turn heat to medium/high. Bring to a boil. Keep stirring until mixture thickens (about five minutes). The mixture will not be super thick, this will allow you to cook potatoes in it. Mixture will thicken during baking process so no worries if it seems a bit runny!
Shred cooked chicken with a fork (I used two forks). Combine frozen veggies and chicken.
Peel potatoes and dice. Cook potatoes in cream of chicken mixture (takes about 10-15 minutes).
While potatoes are cooking, combine all the ingredients for the biscuit dough (dry ingredients first, then butter cubes, then milk). I like to use my hands to "squish" the butter into the flour to create buttery flakes.
When potatoes are fully cooked add potatoes and cream of chicken mixture to the chicken/veggie mixture. Stir well.
Add biscuit dough to chicken and vegetables by pinching off balls of dough and dropping on top of dish. You may need to press them into the mixture a bit.
Bake on 350 for about 20 minutes or until biscuit dough is golden on top.
Optional: Top biscuits with butter.