Chicken Pot Pie

2 c. biscuit baking mix
4 T. butter or margarine
4 T. milk or evaporated milk
2 c. cubed chicken
Old Bay seasoning
poultry seasoning
salt & pepper
2 c. frozen mixed vegetables; thawed somewhat
1 to 1 1/2 c. chicken or turkey stock
1 (10.5 oz) can cream of celery soup
1 (10.5 oz) can cream of chicken soup
1 1/2 c. biscuit baking mix
2/3 c. milk or evaporated milk

In a small mixing bowl, blend together 4 T. butter and 2 c. baking mix. Stir in 4 T. milk. Transfer dough to a greased pie plate and smooth dough out onto bottom and sides of pie plate. Bake at 350* for 5 minutes. Remove from oven and set aside.

Cook chicken, seasoning with old bay, salt & pepper, and poultry seasoning (amount varies according to your taste) until meat is no longer pink. Transfer to a mixing bowl and add in soups, vegetables and enough stock to moisten but not saturate mixture. Mix well. Pour filling into pie crust and smooth until evenly filled.

In small mixing bowl combine 1 1/2 c. baking mix with 2/3 c. milk. Stir and mix well. Spread out as evenly as possible over the pie filling. Bake at 400* for 25-30 minutes or until crust is golden. Let sit for 5-8 minutes before slicing.