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

Mix chicken pieces, soup, mixed vegetables and chicken stock together. Set aside. Coat a 13 x 9 inch pan or dish with the melted butter, pour out excess butter. Reserve for later use, next pour vegetables and chicken mixture into the buttered dish.

Blend together the biscuit mix, milk and excess butter, blend until almost smooth. Pour topping mixture over vegetables and chicken mixture. Bake in a 350 degree oven for 1 hour.