Chicken Pot Pie
- 2 c. chicken, cooked and cubed
- 1 can cream of mushroom soup
- 3 c. chicken broth
- 1 can peas and carrots, drained
- 1 chopped onion
- 3/4 c. oleo, melted
- 1 1/2 c. milk
- 1 1/2 tsp. baking powder
- 1 1/2 c. self-rising flour
- Combine the first five ingredients and place in a 9 x 12-inch casserole dish.
- Mix next four ingredients and pour over top of chicken mixture.
- Do not stir.
- Bake at 425° for 45 minutes to one hour until crust rises and browns.