Chicken Pot Pie # 2

• 4 each chicken breast halves, boneless, skinless
• 1 each soup, cream of chicken can
• 1 each soup, cream of celery can
• 1 cup chicken broth
• 1 each margarine stick, melted
• 1 cup milk
• 1 each frozen peas & carrots mix
• 1 cup flour, self-rising
• 1 teaspoon baking powder

1. Spray baking dish well with non-stick cooking spray.
2. Remove skin and cut each chicken breast into several pieces.
3. Place on bottom of baking dish.
4. Mix soups and broth and pour over chicken.
5. Defrost frozen peas and carrots in microwave.
6. Scatter over top of chicken pieces.
7. Mix milk and melted margarine.
8. Add a little bit of flour and baking powder at a time to the milk and margarine.
9. (Whisk smooth while adding).
10. Pour over soup layer.
11. Bake at 350F (180C) for 1 hour.
12. Crust will brown.

chicken breast halves, cream of chicken can, cream of celery can, chicken broth, margarine, milk, carrots, flour, baking powder

Taken from recipeland.com/recipe/v/chicken-pot-pie-2-38589 (may not work)