Chicken Pot Pie

• 1 (2 1/2 lb.) fryer (skin removed)
• 1 c. chicken broth
• 1 (10 3/4 oz.) cream of chicken soup
• 1 (10 3/4 oz.) cream of mushroom soup
• 1 (2 oz.) jar diced pimento
• 1 (6 oz.) can sliced water chestnuts
• 1/2 c. butter or margarine, melted
• 1 c. self-rising flour
• 1 c. low-fat milk

1. Boil chicken until done.
2. Reserve 1 cup broth.
3. Remove cooked chicken from bone and cut into bite-sized pieces.
4. Place chicken in 9 x 13-inch casserole dish.
5. In medium bowl, combine reserved broth, soups, pimento and water chestnuts.
6. Add to chicken, mixing well.
7. Combine butter, flour and milk.
8. Pour over chicken mixture. Bake at 350u0b0 for 40 to 50 minutes or until casserole is bubbly and crust is golden brown.
9. Serves 8 to 10.

chicken broth, cream of chicken soup, cream of mushroom soup, pimento, water chestnuts, butter, flour, lowfat milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=607302 (may not work)