1. Preheat your oven to 375°F (190°C) and bake the biscuits according to the package instructions until golden brown. Set aside.
2. In a skillet, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux.
3. Gradually add the chicken broth, whisking continuously to prevent lumps. Cook until the mixture thickens, about 2-3 minutes.
4. Stir in the heavy cream, garlic powder, salt, and pepper. Add the mixed vegetables and cooked chicken, cooking until heated through and creamy. Remove from heat.
5. Slice the baked biscuits in half horizontally. Spoon the creamy chicken and vegetable mixture onto the bottom half of each biscuit, then place the top half back on.
6. Garnish with fresh parsley and serve warm.