Chicken Pan Pie - cooking recipe

Ingredients

1 (2 1/2 to 3 lb.) chicken
1 (16 oz.) can Veg-All, drained
1 can cream of celery soup
2 c. chicken broth
2 eggs, hard-boiled
1/2 tsp. salt
1/2 tsp. pepper

Preparation

Spray a 2 1/2-quart casserole with nonstick spray.
Debone, skin and cut boiled chicken into small pieces.
Spread evenly over bottom of dish, then sprinkle vegetables and boiled eggs completely over chicken.
Mix broth, soup, salt and pepper together and heat until warm.
Pour into casserole dish over chicken.