Pot Pie Casserole With A Biscuit Topping. - cooking recipe

Ingredients

4 (10 3/4 ounce) cans fat-free cream of chicken soup
1/2 cup chicken stock
1 cup frozen peas, thawed
1 cup frozen corn, thawed
1 cup frozen cut green beans, thawed
1 cup carrot, sliced
1 lb potato, peeled and cubed
1 1/2 cups cooked chicken breasts, shredded
1 cup celery, chopped
1 1/2 tablespoons poultry seasoning
2 teaspoons chicken bouillon granules
2 teaspoons fresh ground pepper
Crust
2 cups flour
1/2 teaspoon salt
4 teaspoons baking powder
1/2 cup vegetable shortening
2/3 cup milk

Preparation

Fill large saucepan with water; boil potatoes and carrots until just tender, about five minutes.
Drain; shock with cold water and allow draining.
In large mixing bowl, combine soup, stock and seasonings; add in vegetables and chicken and stir well.
Pour into greased 13 x 9 - inch baking dish.
Bake at 350 for 55-60 minutes or until hot.
In separate bowl, combine flour, baking powder and salt.
Cut in shortening until mixture resembles small peas.
Add milk; knead dough on lightly floured surface.
Shape dough into 13 x 9 - inch shape.
Top baked filling; bake additional 20 - 25 minutes at 425 F or until topping is browned.