Preheat oven to 375°F (190°C).

Debone the stewed chicken, reserving the broth.

In a large casserole dish, layer the deboned chicken.

Add the drained canned mixed vegetables over the chicken.

In a separate bowl, mix together the cream of mushroom soup, cream of chicken soup, and chicken broth.

Pour the soup mixture over the chicken and vegetables.

In another bowl, mix the Bisquick with milk until well combined.

Pour the Bisquick mixture evenly over the top of the casserole.

Season with salt and pepper to taste.

Bake for 45 minutes to 1 hour, or until the crust is golden brown and cooked through.

Let the pie rest for 5-10 minutes before serving.