Preheat oven to 450 degrees.
In a dutch oven over medium heat, melt the butter.
Whisk in flour until smooth.
Pour in chicken broth and milk, and stir occasionally until combined and smooth.
Whisk in cream of chicken soup. Stir in shredded chicken, peas, carrots and sweet potatoes. Stir to combine and cook until heated through, stirring occasionally.
To make the biscuits: Stir together 1 1/2 c. of biscuit mix (I used Bisquik), 1/2 c. milk and 1/3 c. grated/shredded cheddar. Double this biscuit recipe if you want the biscuit topping to fully cover top.
Drop biscuit dough by rounded spoonful on top of the chicken mixture.
Place dutch oven in oven at 450 degrees for 8-12 minutes, or until biscuits are golden brown on top and no longer doughy.