Pot Pie Casserole With A Biscuit Topping.

Total Time: 2 hrs 40 mins Preparation Time: 45 mins Cook Time: 1 hr 55 mins

Ingredients

• Servings: 8
• 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
• 2 cups flour
• 1/2 teaspoon salt
• 4 teaspoons baking powder
• 1/2 cup vegetable shortening
• 2/3 cup milk

Recipe

• 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.