Pot Pie Casserole With A Biscuit Topping.

• 4 (10 3/4 ounce) cans fat-free cream of chicken soup
• 1/2 cup chicken stock
• 1 cup frozen peas, thawed
• 1 cup frozen corn, thawed
• 1 cup frozen cut green beans, thawed
• 1 cup carrot, sliced
• 1 lb potato, peeled and cubed
• 1 1/2 cups cooked chicken breasts, shredded
• 1 cup celery, chopped
• 1 1/2 tablespoons poultry seasoning
• 2 teaspoons chicken bouillon granules
• 2 teaspoons fresh ground pepper
• Crust
• 2 cups flour
• 1/2 teaspoon salt
• 4 teaspoons baking powder
• 1/2 cup vegetable shortening
• 2/3 cup milk

1. Fill large saucepan with water; boil potatoes and carrots until just tender, about five minutes.
2. Drain; shock with cold water and allow draining.
3. In large mixing bowl, combine soup, stock and seasonings; add in vegetables and chicken and stir well.
4. Pour into greased 13 x 9 - inch baking dish.
5. Bake at 350 for 55-60 minutes or until hot.
6. In separate bowl, combine flour, baking powder and salt.
7. Cut in shortening until mixture resembles small peas.
8. Add milk; knead dough on lightly floured surface.
9. Shape dough into 13 x 9 - inch shape.
10. Top baked filling; bake additional 20 - 25 minutes at 425 F or until topping is browned.

cream of chicken soup, chicken stock, frozen peas, frozen corn, green beans, carrot, potato, chicken breasts, celery, poultry seasoning, chicken bouillon granules, fresh ground pepper, crust, flour, salt, baking powder, vegetable shortening, milk

Taken from www.food.com/recipe/pot-pie-casserole-with-a-biscuit-topping-229188 (may not work)