Chicken Pot Pie
- 1 chicken, boiled, de-boned and cut up
- 2 cups chicken broth
- 3 (16 ounce) cans mixed vegetables, drained
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1/2 onion, chopped
- 1 (9-inch) unbaked pie crust
- Mix first 6 ingredients. Place in a 13 x 9-inch pan.
- Top with pie
- Dot with butter.
- Spread milk on crust with basting brush.
- Bake at 400 degrees F for 1 hour.
May be cooked ahead of time and frozen.