Rheta's Chicken / Turkey Pie

This recipe was given to me by a coworker over twenty years ago. It quickly became a family favorite. The card was misplaced when we moved and I was upset. DH just found the card yesterday in a folder and I am thrilled to share it with you. This is one of the few "cream of" recipes we enjoy, although I prefer making my own soup (Cream of Carrot Soup works well). The hard-boiled eggs really make this special. Adding a can of your favorite veggie, drained, makes this a one dish meal. Thanks Rheta, I hope your life has been wonderful.

• Ready In: 1 hr
• Serves: 6
• Yields: 1 casserole

Ingredients

• 2 -3  cups  cooked chicken (shredded or chopped) or 2 -3  cups  cooked turkey (shredded or chopped)
• 4  hard-boiled eggs, sliced
• 1 1⁄2 cups chicken broth
• 1 (10 3/4ounce) can  cream of celery soup or 1 (10 3/4ounce) can  cream of mushroom soup
• 1 (14 ounce) can  mixed vegetables (optional)
• 8  ounces margarine (1 stick)
• 1  cup self-rising flour
• 1  cup milk
•  salt and black pepper, to taste

Directions

1. Preheat oven to 375º F.
2. Place chicken in a 2 1/2 quart casserole dish.
3. Place sliced hard boiled eggs on the chicken.
4. In a mixing bowl, mix chicken broth and soup.
5. Mix in mixed vegetables, if using.
6. Pour mixture over chicken.
7. Melt margarine.
8. In a mixing bowl, mix flour & milk together.
9. Add melted margarine and mix this batter until smooth.
10. Pour batter over chicken.
11. Bake about 40 minutes until batter forms a brown crust.