Chicken Pie

• 1 chicken, cooked and picked from bones
• 1/2 stick margarine
• 1 can Veg-All or 2 c. mixed vegetables
• salt and pepper to taste
• 2 c. chicken broth
• 1/4 c. flour
• 3 boiled eggs, peeled and chopped (optional)
• 1 recipe for double crust pie

1. Make crust and line a 9 x 12-inch casserole dish.
2. Place chicken in casserole dish. Sprinkle with salt and pepper.
3. Add vegetables.
4. In saucepan, heat broth until just warm.
5. Add margarine. Add enough water to 1/3 cup flour to make a thin paste to thicken the broth. Add to broth and cook until slightly thick. Pour over chicken and vegetables.
6. Add top crust which has already been rolled out.
7. Seal edges.
8. Cut slits in top of crust for steam to escape.
9. Bake at 375u0b0 for 15 to 20 minutes or until crust is golden brown.

chicken, margarine, vegall, salt, chicken broth, flour, eggs, crust pie

Taken from www.cookbooks.com/Recipe-Details.aspx?id=906277 (may not work)