• Preheat the oven to 375°F. Lightly spray a 9×13-inch baking dish with nonstick cooking spray.

Cowboy Butter Biscuits

• In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• In a separate bowl, whisk together the milk and melted Cowboy Butter.
• Pour the wet ingredients into the dry ingredients. Stir just until combined, then fold in the cheddar cheese. Do not overmix.
• Place the dough in the refrigerator while you prepare the filling.

Cowboy Chicken Filling

• In a large skillet over medium heat, melt the butter. Add the onion, salt, and pepper. Cook for 5 to 7 minutes, or until the onion has softened.
• Sprinkle the flour over the onion and stir until coated. Cook for 1 minute.
• Slowly pour in the chicken stock and milk, stirring constantly and scraping up any browned bits. Bring to a gentle simmer and cook for 3 to 4 minutes, or until the sauce thickens slightly.
• Stir in the shredded chicken and frozen mixed vegetables. Pour the filling into the prepared baking dish.
• Scoop the chilled biscuit dough into 12 portions (about ¼ cup each) over the filling. Flatten each slightly so most of the filling is covered. Brush the biscuits with the beaten egg.
• Bake uncovered for 30 to 35 minutes, or until the filling is bubbling and the biscuits are deeply golden brown and cooked through. Let rest for about 10 minutes before serving. Garnish with parsley or chives.