Instead of a traditional flaky pie crust, this pot pie has a buttery biscuit topping that melts in your mouth. A friend made it and brought it to us after we came home from the hospital with our first child. Enjoy!
3 cups cooked chicken, diced
1 10 oz pkg frozen mixed vegetables
1 cup chicken stock
1/4 tsp pepper
1 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 can cream of celery soup
1 cup milk
1 stick margarine, melted
Preheat oven to 400 degrees. Spread chicken and vegetables in a shallow 2 quart dish. Stir soup, broth and pepper together and pour over chicken. Combine flour, baking powder, salt, milk and margarine and then pour over chicken mixture. Bake 45 to 50 minutes. Cool for 10 minutes and serve.
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