Preheat oven to 375°F.
Spray 13" x 9" baking dish with nonstick cooking spray.
Press four biscuits into the bottom of the baking dish.
In a large mixing bowl, stir together cream of chicken soup, cooked chicken and canned vegetables. Stir in garlic powder and chicken bouillon.
Spread filling mixture over bottom biscuit crust.
Place remaining four biscuits on parchment paper. Spread into large rectangle, 13" x 9".
Flip top crust over filling mixture and remove parchment paper.
Bake 25-30 minutes, until top crust is golden brown.