Directions

1. Pour chicken broth into a large saucepan, add frozen vegetables and cook over medium heat until vegetables are tender.
2. Dissolve cornstarch in milk and stir into vegetables and broth.  Reduce heat to medium-low.
3. Drain canned salmon and stir into saucepan along with grated cheese.  Cook until thicken, stirring often.
4. While salmon filling thickens, turn oven on to 400 degrees.
5. In a mixing bowl, blend flour and baking powder with a fork.
6. Add butter or margarine and with the fork blend it into the flour mixture until pebbly.
7. Add milk and form into a soft dough.
8. Pour salmon filling into a baking dish.
9. Roll biscuit dough out onto a floured surface and cut into strips. Crisscross dough strips on top of salmon filling.
10. Bake in hot oven until biscuit crust is golden brown (about 30 minutes).

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