Chicken Pot Pie

3 to 4 cups cooked chicken, turkey or beef
1 1/2 cups frozen mixed vegetables
1 can cream of celery soup
1/2 stick margarine
1 1/2 cups chicken or beef broth
1 1/2 cups Bisquick
1 1/2 cups milk

Butter 9 x 13-inch pan. Cut chicken (or beef) into small cubes and place in pan. Add vegetables. Pour (or spread) soup over vegetables. Cut margarine into pats and lay on top of soup. Pour broth over all.

In separate bowl, mix Bisquick and milk. Pour over chicken mixture. Bake at 350 degrees F for 1 hour or until browned.