1. Preheat the oven to 375°F (190°C).

2. In a large pot, boil the new potatoes until tender. Drain and set aside.

3. In a skillet, melt butter and sauté the frozen peas and carrots until they are cooked through.

4. Add heavy cream, whole milk, and sour cream to the skillet. Stir well and let it simmer for a few minutes.

5. Stir in the boiled new potatoes and season with salt and pepper to taste.

6. Transfer the creamy vegetable mixture to a baking dish.

7. Top the mixture with refrigerated biscuits that have been cut into pieces.

8. Beat the eggs and brush them over the biscuit crust.

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