Place the chicken in a large pan of boiling water, enough to cover the chicken. You may add celery stalks and carrots to the water, and a little salt can be added if desired. Bring to a boil again, then turn the heat down to low, and simmer the chicken, (covered), for an hour. When the chicken is done, let it cool enough to handle it. Take the meat off of the bones (in bite sized pieces).

Place the chicken pieces in a 13 x 9 pan. Spread the vegetables over the chicken. (If using the frozen vegetables, let them thaw out first). Spoon the cream of celery soup over the vegies, and spread it out. Pour the chicken stock over this.

Now mix the bisquick, milk, and melted butter together until fairly smooth (batter will have small lumps, but they will break up during cooking). Pour the batter over the other ingredients, and if it looks as though there is too much liquid, that is ok! The liquid will be absorbed during cooking.