Chicken Pot Pie

Directions

1. 1
   Boil chicken until tender.
2. 2
   Keep broth.
3. 3
   Drain canned vegetables and mix with cream of celery soup and cream of chicken soup, add 1 1/2 cans of chicken broth.
4. 4
   Mix together in bowl.
5. 5
   Chop chicken and line casserole dish.
6. 6
   Pour vegetables over chicken. Mix flour, buttermilk and margarine.
7. 7
   Pour over chicken.
8. 8
   Bake at 325° for 45 minutes or until golden brown.