2 c. diced cooked chicken
3 c. chicken stock
2 med. baking potatoes, peeled and cubed 1/2 inch
1 c. celery
1 tsp. Spike or comparable seasoning
1 (10 oz.) pkg. frozen mixed vegetables
3 tbsp. butter
3 tbsp. flour
1 c. skim milk
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/4 c. butter
1 1/4 c. buttermilk

Combine chicken, stock, potatoes, celery, seasoning. Bring to a boil. Cover, reduce heat and simmer 15-20 minutes or until potatoes are tender. Stir in mixed vegetables; set aside.

Melt 3 tablespoons butter in heavy saucepan; add 3 tablespoons flour, stirring until smooth; gradually add 1 cup milk. Cook over medium heat stirring constantly until mixture is thickened. Combine mixture into chicken vegetable mixture. Pour into 9 x 12 baking dish.

Combine flour, baking powder, and salt in bowl. Add and cut butter into flour mixture until it resembles coarse meal. Stir in buttermilk. Spoon biscuit dough in equal portions on top of chicken mixture. Bake at 350 degrees for 1 hour. Yields 6 servings.