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CHICKEN PIE

1 hen or 6 chicken breasts
2 c. chicken broth
1 can celery or mushroom soup

Topping:
1 c. self-rising flour
1 stick margarine
1 c. nuts (optional)
1 c. milk

Cook chicken and take meat off the bones. Cut into bite
size pieces. Season to taste. Add 2 cups of chicken broth to
soup. Pour soup mixture over chicken in 13 x 9-inch baking
dish. Cut margarine into flour. Add milk. Stir to remove
lumps. This will be soupy. Add nuts if desired. Pour crust
mixture evenly over chicken. DO NOT STIR. Bake at 350 degrees until
crusty and brown; about 1 1/4 to 1 1/2 hours.
This topping may be used for fruit pie. Place chopped
fresh fruit into 13 x 9-inch dish. Add sugar, lemon juice,
spices as desired and top with crust mixture.

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