CHICKEN PIE

Ingredients

3-4 chicken breasts
1 can cream of celery soup
2 cans cream of chicken soup
1 soup can reserved chicken broth
3-4 large carrots, peeled, thinly sliced
1 (15-ounce) can tiny green peas
1 onion, finely chopped
3 hard-boiled eggs, sliced
1 cup plain flour
1 cup milk
3/4 cup mayonnaise

Preparation

Cook chicken in boiling water to cover until tender, about 45 minutes. Remove chicken, reserving broth. Cool chicken, remove from bone and cut in small pieces. In a 9-x13-inch casserole, combine soups and 1 soup can of the reserved broth. Add chicken, carrots, peas and onion, mixing well. Arrange egg slices on top. In a separate bowl, combine flour, milk and mayonnaise; pour over pie. Bake at 350 degrees for 1 hour and 15 minutes, or until crust is golden brown. Makes 6-8 servings.