Boil the chicken breasts in a large pot until fully cooked.

Shred or chop the chicken into bite-sized pieces.

Cook the frozen peas and carrots according to package instructions.

In a mixing bowl, combine the cream of chicken soup, chicken broth, milk, melted butter, salt, and pepper.

Simmer the mixture until the sauce thickens.

In a deep dish pie pan, layer the cooked chicken, followed by a layer of the sauce mixture.

Add a layer of cooked peas and carrots on top of the sauce.

Arrange the sliced boiled eggs on top of the vegetables.

Repeat the layers of sauce and chicken until the pan is filled, ending with a layer of biscuits on top.

Tear the biscuits into pieces and arrange them to completely cover the filling.

Bake in the preheated oven for 25-30 minutes or until the biscuits are golden brown and cooked through.

Let it cool slightly before serving.