Butter Biscuit Chicken Pot Pie

Butter Biscuit Topping:
2 cups flour
4 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/2 cup Crisco shortening (regular or butter)
1-1/2 cup buttermilk (or 1-1/2 cups milk with 1 tbls white vinegar)
1/2 cup melted butter

Filling: 
1   (10 3/4-ounce) can cream of chicken soup
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic salt
1 cup sharp cheddar cheese
1/2 bacon cooked and crumbled
1/2 cup frozen green peas
1/2 cup thinly sliced carrots
2 cup cooked and shredded chicken breast
1 cup chicken broth

Directions:
Preheat oven to 350 degrees F

Mix together in a bowl all of the ingredients listed under filling. Pour into a greased 2-quart casserole dish. Stir together the biscuit mix and buttermilk. The consistency of the batter should be like a cake mix--not dry or crumbly like biscuit mix.  Pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.