Easy Chicken Pot Pie

3-3½ Cups Cooked Chicken
1 10oz can Cream of Celery Soup (Will work with Mushroom, Chicken, any Creamed Soup)
1½ Cups Chicken Broth
1 10oz Bag Frozen Medley (Peas, Carrots, Corn & Green Beans are best)
Salt
Pepper
1 Cup Self - rising Flour
½ Cup Butter or Margarine
¾ Cup Milk

**Preheat oven to 400º
Cook Chicken on low to medium heat for 45 minutes - 1 hour. (We just buy a rotisserie chicken or chicken in a can. We've also used left over pork roast - get creative)
Heat Soup, chicken (cooked), veggies, and Salt & Pepper to taste in large saucepan, slowly add broth, stirring until smooth.
Bring mixture to a boil, reduce heat, cover, and let simmer 10 minutes.
In the meantime, soften butter and add to flour. Pour in Milk. Mixture will be lumpy.
Pour chicken mixture into greased casserole dish.
Spoon batter evenly over top.
Bake uncovered for 35-40 minutes.

**This dish tastes even better if you make the chicken mixture the day before, refrigerate overnight. Prepare the flour mixture, bake and serve immediately.

Recipe Donated By: Tycie Hurst Doyle
Recipe From: Ben Lambert