FILLING:

3 chicken breasts, cooked and cut into cubes
1 pkg. frozen mixed vegetables (20 oz. size), cooked and drained
3 tbsp. butter
4 tbsp. flour
1 can chicken stock (approximately 2 c. liquid)
1 c. milk (or more as necessary to make thick gravy like consistency)
1 tsp. salt
1 tsp. pepper

Melt butter in large sauce pan, add flour and stir until thicken over medium heat. Add chicken stock and stir until thickened with whisk. Add salt, pepper and milk. Fold in chicken and vegetables. Pour ingredients into a 2 quart casserole dish. Top with biscuit topping (see below) and bake in a pre-heated 350°F oven for 30 to 45 minutes until bubbling. Can be frozen after baked.

BISCUIT TOPPING:

3 c. flour
1 1/2 tsp. salt
4 tsp. baking powder
8 tbsp. butter
1 to 1 1/4 c. milk

With pastry blender, cut butter into dry ingredients (flour, salt, and baking powder) until the consistency of coarse corn meal. Make a well in the middle of dry ingredients and add milk all at once. Stir the dough until it is free from the sides. Turn the dough out onto a lightly floured board and knead 10 times. Roll dough out into a 1/2 inch thickness, cut with lightly floured biscuit cutter. Place biscuits on top of casserole in any order or design you want. Brush tops of biscuits with butter. Follow directions for baking as mentioned above.