Self Crust Chicken Pie
|Chopped cooked chicken/Turkey||2 Cup (32 tbs)|
|Hard-cooked eggs||2 , peeled and sliced|
|Chicken broth/Turkey broth||1 1⁄4 Cup (20 tbs)|
|Canned condensed cream of celery soup||10 3⁄4 Ounce (1 Can Undiluted)|
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|Self rising flour||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Black pepper||1⁄4 Teaspoon|
Place chicken in a 13x9x2-inch baking dish.
Layer egg slices on top of chicken.
In a medium saucepan, combine broth and celery soup; bring to a boil.
Pour hot broth mixture over chicken and eggs.
In a medium mixing bowl, cut butter into flour; blend in milk and pepper.
Spoon dough over mixture in baking dish. (Dough will not be smooth.)
Bake in a preheated 425-degree oven for 30 minutes, or until crust is browned.