Liz Mitchell'S Chicken Pie - cooking recipe

Ingredients

6 or 7 chicken breasts, skinned and cooked until tender
1 can low salt cream of chicken soup
1/2 c. cubed carrots, celery and green beans (if desired)
3 or 5 hard-boiled eggs

Preparation

Cook carrots, celery and green beans until tender.
Cut chicken into bite size pieces.
Grease a 12 x 15-inch casserole dish; place chicken in dish.
Sprinkle carrots, celery and green beans over chicken.
Slice the boiled eggs over this.
Mix the cream of chicken soup with broth from the cooked chicken, to make approximately 3 cups.
You may add 1 or 2 bouillon cubes for added flavor.
This may be thickened with 2 or 3 teaspoons of flour. Have this sauce very hot, then pour over the other ingredients. Top with biscuits, made from your favorite recipe.
Bake at 350\u00b0 until biscuits are golden brown.