Fabulous Chicken Pot Pie

Tips: For easier clean-up spray pan with a pan spray. Sprinkle shredded cheese of choice over top on the last 15 minutes of bake time. Boil chicken ahead of time and de-bone. Cooked chicken can be stored in refrigerator for 3 to 4 days. Or it can be frozen for 4 months.

• Ready In: 1 hr 45 mins
• Serves: 6-8

Ingredients

• 1  roasting chicken (boiled & de-boned)
• 2 (29 ounce) cans  of large cut  vegetables, drained
• 1 (7 ounce) can  sliced mushrooms (optional)
• 1  cup chicken broth
• 1 (10 1/2ounce) can  cream of mushroom soup
• 1 (10 1/2ounce) can  cream of chicken soup
• 1  onion, chopped
• 1⁄4 cup  melted margarine
• 1  cup self rising flour
• 1  cup milk

Directions

1. Combine de-boned chicken, vegetables and mushrooms into a large cake pan.
2. In a mixing bowl mix together broth, soups, and chopped onion till well incorporated.
3. Pour over chicken and vegetable mixture. Stir till well incorporated.
4. In a separate mixing bowl combine melted margarine, flour and milk till lumps are gone. Pour evenly over chicken and vegetable mixture till top is covered.
5. Bake at 350°F for 1 hour or until top is golden brown.