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1 chicken, cooked and cubed
1 can cream of chicken soup
2 1/2 c. chicken broth
1 lb. can peas and carrots,
salt and pepper to taste

Combine ingredients and place in 9 x 12-inch pan.

Crust For Chicken Pot Pie:
3/4 c. margarine, melted
1 1/2 c. milk
1 1/2 tsp. baking powder
1 1/2 c. self-rising flour
Mix all ingredients; pour over chicken mixture. Do not
stir. Bake at 425 degrees for 45 minutes to 1 hour until crust rises
and browns.

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