Faux Pot pies - both chicken and ground beef

So this evening I made a "pot pie" with chicken - it was some tasty!! Did it in my clay deep dish pie plate at 400 until the top was brown. It was really good!

1 chicken breast diced fine - small bite sized pieces
1 rib diced celery
1 small onion chopped
olive oil and butter
1 c VE Chicken Stock prepared
1 can Campbell's cream of celery soup (could use mushroom or chicken or whatever cream soup you have on hand)
1/2 tsp VE Pot Herbs
VE Herb & Garlic Sea Salt & black pepper
3+ c mixed veg, or so - I just use the stupid store's nn mix of carrots, beans, corn, peas and lima beans
1 egg
1/2 c milk
1 c baking mix / bisquick

1) mix soup and stock with pot herbs ans S & P, set aside
2) melt 1 - 2 tbsp of oil and a pat of butter in a skillet and saute the chicken, and onions and celery, cook until onions are soft. add veg and saute for a bit more. turn off heat
3) add soup mixture to hot skillet and stir in gravy with veg and chicken.
4) pour the chicken/veg mix into the bottom of a pie pan (grease at your own discretion)
5) in a medium mixing bowl beat egg, add baking mix and milk. mix with a fork and pour over meat in pie plate.
6) bake at 400 until the biscuit top is brown ~ 30 minutes

A few weeks ago I did the same thing with ground beef. I used beef stock and Campbell's cream of mushroom soup (half fat) and instead of pot herbs, I used VE Herb and Garlic Dip mix and 3 onion dip mix instead of a real onion.