Preheat oven to 425 degrees F (220 degrees C).

Lightly butter a 9 inch deep dish pie pan with melted butter, reserving some.

In a saucepan over medium heat, combine frozen mixed vegetables and drained chicken chunks.

Cook until vegetables are tender.

Fold in condensed cream of chicken soup and mix well.

Pour in milk and mix until smooth; ensure mixture is not runny.

Add salt and pepper to taste.

Bring to a boil.

Remove from heat and spread mixture into the bottom of the prepared pie pan.

Separate refrigerated layered biscuits into layers.

Gently place biscuit layers on top of the chicken and vegetable mixture.

Drizzle remaining melted butter on top of the biscuit layers.

Bake in preheated oven for 15 minutes, or until golden brown.

Let stand for 15 minutes before serving.