Chicken Pot Pie - cooking recipe

Ingredients

2 1/2 to 3 1/2 lb. fryer*
2 c. reserved chicken broth
1 c. cream of chicken soup
1/2 to 1 stick butter
1 c. milk or buttermilk
1 c. self-rising flour
1/2 tsp. black pepper
1 can Veg-All mixed vegetables, drained

Preparation

Cook chicken; remove meat from bones.
Reserve broth.
Cut chicken into small pieces; place in a 13 x 9 x 2-inch pan.
Pour drained Veg-All over the chicken.
In a saucepan, mix and bring to a boil the broth and soup.
Pour this over the chicken mixture. Melt butter.
Add milk, flour and pepper; mix thoroughly to form batter.
Pour over chicken mixture.
Bake at 425\u00b0 for 25 to 30 minutes.