Shelia Brown’s: Chicken Pot Pie
4 large fresh chicken breasts
2 large cans of Veg-all
2 cans of Cream of Chicken soup
1 can of cream of celery soup
1 medium onion sliced
1 1/2 cup of Self rising flour
1 1/2 cup of milk
2/3 cup of mayonnaise
Boil chicken in seasoned water. Cut or shred to liking. Put in pan. Layer seasoning salt, Garlic salt, onion powder, black pepper and dash of salt. Mix Veg-all, cream of chicken soup, cream of celery soup in bowl and put in dish. Mix crust ingredients and put on top of dish. Bake 350• about 1:15 until crust is golden brown.
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