Chicken Pie with Biscuit Topping                                  

2 tbsp. butter                                                        
2 tbsp chopped onion                                      
Biscuit Topping
½ cup chopped celery                                     
2 cups biscuit mix
¼ cup chopped green pepper                            
1/3 cup evaporated milk
 2 tbsp flour                                                  
1/3 cup water
¼ tsp pepper                                                
1 cup shredded cheddar cheese
1 chicken bouillon in ¾ cup water                     
½ cup stuffed olives
1 cup evaporated milk
1 ½ tea soy sauce
2 cups chopped cooked chicken
6 slices bacon, crumbled

Sauté onion, celery, green pepper in melted butter.  Blend in flour and seasonings.  Mix in bouillon and evaporated milk.  Cook over medium heat, stirring until sauce is thick.  Add soy sauce, chicken, bacon.  Pour into lightly buttered baking disk.  For topping, combine biscuit mix, evaporated milk, water.  Mix lightly.  Roll into rectangle 8”X12”.  Mix cheddar cheese and olives.  Spread over biscuit dough.  Roll like jelly roll.  Place in middle of casserole.  Snip partially through with scissors every 1-1/2 inches.  Brush top with melted butter.  Bake 15-20 minutes.