Pot Pie Casserole With a Biscuit Topping.

Something my mom and I make with leftover chicken. This is really, really good and hearty.

• Ready In: 2 hrs 40 mins
• Serves: 8

Ingredients

• 4 (10 3/4ounce) 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

Directions

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.