Charlene's Recipe

Chicken Potpie

Category: Casseroles and Skillets

Serves 8-12

1 (3 lb) chicken
3 hard boiled eggs, chopped
1 can cream of chicken soup
1/2 cup margarine
1 cup self rising flour
1 cup milk
salt and pepper to taste

Combine chicken with water to cover in saucepan. Cook until tender. Drain, reserving 2 cups of broth; cool. Chop chicken into bite-sized pieces, discarding bones and skin. Layer chicken, eggs and soup in 7x11-inch baking dish. Pour reserved broth over layers.
Melt margarine and blend with flour in bowl. Stir in milk. Season to taste. Spoon evenly over layers. Bake at 350 F for 45 minutes.