CHICKEN DUMPLING PIE

3 C. chopped cooked chicken breast
2 (10 3/4 oz.) cans cream of chicken soup, undiluted
1 (10 1/2 oz.) can condensed chicken broth, undiluted
1 (15 oz.) can mixed vegetables, drained
1/2 tsp. poultry seasoning
2 C. biscuit mix
8 oz. sour cream
1 C. milk

Combine first 5 ingredients in a large bowl, stirring well; pour chicken mixture into a lightly greased 13 x 9 x 2-inch baking dish. Combine biscuit mix, sour cream, and milk in a medium bowl; spoon over chicken mixture. Bake at 350°F for 50 to 60 minutes or until topping is golden. Yield: 8 servings.