Chicken Pot Pie 5

4 to 6 chicken breasts, cooked and cubed

One 16 ounce bag frozen mixed vegetables

2 medium potatoes, cubed

One 10.5 ounce can cream of chicken soup

One 10.5 ounce can cream of celery soup

One 10.5 ounce can cream of mushroom soup

2 chicken bouillon cubes, dissolved in 2 tablespoons hot water

Crust topping:

1-1/2 cups self-rising flour

1-1/2 cups milk

1 stick margarine or butter, melted (1/4 lb)

Preheat oven to 350F. Boil chicken breast in sauce pan. Drain and cook. Cut into bite-sized cubes. In large mixing bowl mix together all ingredients: except topping. Toss together until mixed. Pour into 9 x 12 x 2 inch greased baking dish. Blend crust topping ingredients together. Pour on top of chicken vegetable mixture. Bake 1 to 1-1/2 hours at 350F until crust is golden brown.

Serves 8 to 10.

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Cajun Country -- New Iberia, Louisiana