Recipes from the Mountains
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Super Easy Chicken Pot Pie
by Gail Thomas

4 Chicken Breasts
1 can Mixed Vegetables
1 can Cream of Chicken Soup
1 can Cream of Celery Soup
1 stick Butter
1/3 cup Milk
3/4 cup Self Rising Flour
Salt and Pepper to taste

Boil chicken and reserve one soup can of broth.

Preheat oven to 375

Mix together vegetables, chicken soup, celery soup,
chopped chicken and can of broth.

Pour mixture into casserole dish and set aside.

In separate bowl mix together flour, melted butter,
milk, salt and pepper.

Pour immediately on to top of casserole mixture.

Cook in 375 oven for 40 min or until crust is golden.

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