4 or 5 chicken pieces
1 can cream of celery soup
1 1/2 c. chicken broth
1/2 stick butter
1 1/2 c. biscuit mix
1 1/2 c. milk

Boil and debone chicken. Mix soup and chicken broth. Pour mixture into large pan and put chicken in with mixture. Stir well. Cut butter into thin pats and lay over chicken mixture. Mix together biscuit mix and milk and pour over top of chicken.

Bake at 350°F until crust is golden brown. Add salt and pepper.