Chicken Pot Pie

3 cups cooked chicken (cut in chunks)

2 cans of Vegall, drained or a 20-ounce package frozen vegetables (thawed)

2 (10 & ½ ounce) cans cream of chicken soup

1 (10 & ½ ounce) can chicken broth

½ to one teaspoon lemon pepper or salt and pepper to taste

(Mix together and put in greased oblong Pyrex pan) 

Top with:

1 and ½ sticks butter, softened

1 and ½ cups self-rising flour

1 and ½ cups milk

 

Mix butter and flour together with pastry blender or fork until the mixture resembles fine crumbs (can use your hands for this too). Stir in milk. Dough will be lumpy. Spread over the top of the chicken mixture and bake at 375 degrees until brown, about 40 minutes.

Note: If you prefer you can use prepackaged pie crusts instead of this biscuit crust.