Nancy'S Chicken Pot Pie

• 1 chicken or 4 to 5 chicken breast halves
• 2 1/2 c. chicken broth
• 1 can cream of celery soup
• 2 cans Veg-All vegetables, drained
• 1 1/2 c. self-rising flour
• 1 c. milk
• 1 stick margarine, melted
• 1/8 tsp. pepper

1. Boil chicken with seasoning of your choice.
2. (I use garlic salt and pepper or Lawry's seasoned salt and seasoned pepper.) Save broth; cool.
3. Debone chicken and cut into bite size pieces. Line bottom of Pam sprayed 9 x 13-inch baking dish with chicken pieces.
4. Combine broth, soup and drained vegetables and pour over chicken.
5. Combine remaining ingredients for "drop" biscuit topping.
6. Spoon over chicken and vegetable mixtures.
7. Do not stir. Bake at 350u0b0 for 45 to 55 minutes until golden brown.

chicken, chicken broth, cream of celery soup, vegall vegetables, flour, milk, margarine, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=731658 (may not work)