2 tablespoons butter1 to 1½ pounds skinless, boneless chicken breast1 teaspoon poultry seasoning¼ teaspoon ground pepper1 (12-ounce) can evaporated milk1 (10.5-ounce) can cream of chicken soup1 (16-ounce) bag frozen mixed vegetables1 (5-biscuit) tube canned biscuitsMelt butter in a Dutch oven or large saucepan over medium-high heat. Cut chicken into bite-size cubes, adding to butter as you work. Sprinkle with poultry seasoning and ground pepper. Reduce heat to medium and cook, stirring, until chicken is no longer pink.Add evaporated milk (including any that has settled to the bottom of the can) and soup to the chicken and stir well. Stir in the frozen vegetables. Bring to a simmer, stirring occasionally to keep from sticking. Cook about 10 minutes, until slightly thickened.Pour stew into a large casserole dish. Separate biscuits and place around the top of the casserole with spaces in between. Place in a 350-degree oven and bake 15 to 20 minutes, until biscuits are lightly brown on top and stew is bubbly.