Preheat the oven to 375 degrees.

Place the biscuits on a parchment lined baking sheet. Bake for only 8 minutes, and remove.

Melt the butter over medium heat in a saucepan, and add in the peas and carrot. Saute until defrosted.

In a large mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, milk and salt and pepper to taste.

Stir in the chicken and cooked veggies.

Spread the mixture in a 9x13 baking dish.

Place the biscuits on top of the mixture baked side down.

Bake uncovered for 15 minutes.

Cover with foil and bake for another 10 minutes.

Remove foil and bake for an additional 5 minute if the biscuits are not browned to your liking.