CHICKEN PIE

Ingredients

1 (3 1/2-pound) fryer
2 cups reserved chicken broth
1 (16-ounce) can mixed vegetables, drained
3 hard-boiled eggs, chopped
2 cans cream of chicken soup
1 can cream of celery soup
3/4 cup mayonnaise
1 cup milk
1/2 cup plain flour
1/2 cup self-rising flour

Preparation

Cook chicken in boiling water to cover about 45 minutes, or until chicken is tender. Remove chicken from broth, reserving broth. Cool, debone and chop cooked chicken. Place chicken in a greased 4-quart baking dish. Pour the 2 cups reserved chicken broth over chicken. Layer vegetables and chopped eggs over chicken. In a bowl, combine soups; spread over casserole. In another bowl, combine mayonnaise, milk and plain and self-rising flours, mixing until smooth. Pour over casserole. Bake uncovered at 350 degrees for about 1 hour, or until crust is golden brown. Makes 6-8 servings.