Chicken Pot Pie

• 1 whole chicken, cooked and deboned
• 1 1/2 c. broth
• 1 can cream of celery soup
• 1 can cream of chicken soup
• 1 stick melted oleo
• 1 c. self-rising flour
• 1 c. milk
• 1 can English peas
• 1 can sliced carrots
• 1 can sliced potatoes
• 1 can mushrooms
• 3 Tbsp. chopped onion
• 1 tsp. garlic powder
• 3 to 4 dashes Worcestershire sauce

1. Spray Pam on bottom of 9 x 13-inch pan.
2. Spread chicken pieces over bottom.
3. Combine soups, peas, carrots, potatoes, mushrooms, Worcestershire sauce, onion and garlic powder in bowl; pour over chicken.
4. Mix oleo, flour and milk; pour on top.
5. Bake at 350u0b0 for 1 hour, or until top is golden brown.
6. Serves 6 to 8.

chicken, broth, cream of celery soup, cream of chicken soup, oleo, flour, milk, peas, carrots, potatoes, mushrooms, onion, garlic powder, worcestershire sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=586824 (may not work)