KATHY'S CHICKEN POT PIE|
1 small chicken
1 can Veg-All
1 can cream of chicken soup
1 c. self-rising flour
1 c. milk
1/2 stick margarine
1 can broth from chicken
Boil chicken and remove all meat from the bone, reserv-
ing broth from chicken. Place chicken in bottom of large
baking dish. Drain Veg-All and pour over chicken. Mix chicken
soup with 1 can of reserved broth; pour over chicken and
vegetables. Melt margarine and mix with milk and flour until
smooth. Pour over chicken, vegetables and broth.
Cook at 400 degrees until golden brown.
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