1 (2 1/2 to 3 lb.) fryer, boiled & cut into pieces
1 (10 3/4 oz.) can cream of celery soup, undiluted
2 (15 oz.) cans mixed vegetables, drained
1 1/2 c. chicken stock
1 stick melted butter
1 1/2 c. biscuit mix
1 1/2 c. milk

Mix together chicken pieces, soup, mixed vegetables and chicken stock. Set aside. Coat a 13 x 9 inch casserole with the melted butter. Pour out excess butter and reserve for later use. Next, pour vegetable-chicken mixture into buttered casserole dish. Blend together the biscuit mix, milk and excess butter. Blend until almost smooth. Pour topping mixture over vegetables and chicken mixture. Bake pie in a 350 degree oven for 1 hour.