Boil the whole chicken (fryer) until cooked through.

Let the chicken cool slightly.

Remove the chicken meat from the bones and shred or cut into bite-sized pieces.

Place the cooked chicken in the bottom of a casserole dish.

Drain the canned mixed vegetables (Veg-All) thoroughly.

Spread the drained mixed vegetables evenly over the chicken in the casserole dish.

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

Pour the soup mixture over the vegetables in the casserole dish.

In another bowl, combine the Bisquick or Jiffy mix, buttermilk, and melted butter.

Mix the Bisquick mixture well until it forms a smooth batter.

Pour the Bisquick batter evenly over the top of the casserole dish, creating a crust.

Bake in a preheated oven at 350°F (175°C) for 30 to 40 minutes, or until the crust is golden brown and the filling is bubbly.

Turn on the broiler for the last few minutes of baking to brown the top of the crust, watching carefully to prevent burning.

Let the pot pie cool slightly before serving.