Easy Chicken Pot Pie

Foster's Market, a restaurant I worked at while in college, made an incredible Chicken Pot Pie with homemade buttermilk biscuits as a topping.  Although this rendition is a far cry from the homemade version, it sings a song of remembrance to the classic. Making 4 Casseroles:
The Grocery List
Cream of Chicken Soup   4  10.5 oz cans
Cream of Celery Soup      4  10.5 oz cans
Can of Mixed Vegetables       4   15 oz cans, drained
Can of potatoes       4    15 oz cans, drained and chopped
Cooked, chopped chicken      4   12.5 oz cans, drained
Chicken Broth        4 cups
All Purpose Flour        1 cup
Water     2 cups
Salt      1 teaspoon
Pepper    1/2  teaspoon
Can of Mushrooms      4   4 oz cans, drained
Biscuits       4 cans of 12 oven ready Buttermilk Biscuits
Butter    2 tablespoons, melted

In a medium mixing bowl combine the chicken broth and flour. Whisk together, then add the water.  Set aside.  In each of the four 9x13 casserole dishes, combine 1 can of cream of chicken soup, cream of celery soup, mixed vegetables, potatoes, chicken, and mushrooms. To each mixture, add 1/4 teaspoon salt and 1/8 teaspoon pepper. Add 1.5 cups of flour broth mixture to each dish. Gently incorporate the ingredients until evenly distributed. Top each pie with 12 biscuits. With a pastry brush, brush the tops of all biscuits with melted butter.

To freeze, spray the bottom side of a piece of aluminum foil with nonstick spray. This will prevent the biscuits from sticking to the cover while they thaw. Lie flat in freezer.

To cook, preheat oven to 350 degrees. Cook thawed pie, uncovered for 70 minutes or until mixture is bubbly and biscuits are golden. (The pie that was never frozen can be cooked in 45 minutes.)