Rib-Sticking Chicken Pie

• 4 large chicken breasts, cooked, deboned and chunked
• 1 (16 oz.) sweet peas, drained
• 1 (4 oz.) sliced mushrooms, drained
• 4 large potatoes, cooked and drained
• 2 carrots, sliced, cooked and drained
• 1 (12 oz.) can Shoepeg corn, drained
• 3 c. chicken broth
• 3/4 c. chopped onion
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 1/2 c. self-rising flour
• 1 1/2 c. buttermilk
• 1 stick margarine

1. In large mixing bowl, combine chicken, vegetables, broth, onions and soups.
2. Pour into a greased 9 x 13 pan.
3. Combine flour, buttermilk and margarine in a bowl, blending well.
4. Spoon over chicken mixture.
5. Bake at 350u0b0 for 30 to 40 minutes, or until crust is golden brown.

chicken breasts, sweet peas, mushrooms, potatoes, carrots, corn, chicken broth, onion, cream of chicken soup, cream of mushroom soup, flour, buttermilk, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=142579 (may not work)