Chicken Pot Pie

                 This is a family favorite. Everyone comes back for seconds.

3 or 4 large cans of Veg-All drained. Regular or Homestyle

2 cans of Cream of chicken soup

1 can of Cream of Mushroom soup.

2 heaping tablespoons of Duke's Mayonaise.

2 Heaping tablespoons of sour cream (Optional)

1 cup of shredded cheddar cheese ( Optional)

3 cups of self rising flour.

3 cups of buttermilk. (For a milder taste regular milk may be used.)

1 small or medium onion finely chopped.

1 package of chicken breasts. (5 or 6 pieces)

Boil chicken until done, then shred with fingers picking out any bad pieces.

Mix shredded chicken with Veg-All, all soups, chopped onion, Mayonaise, and Sour Cream. Add salt and pepper to taste.

Pour this mixture into a 9x 13 pan.

Mix together flour and milk. There will be lumps but that's perfectly fine. Pour this over your chicken mixture. Sprinkle shredded cheese on top. Bake at 350 until the top is golden brown.

**TIP. For a thinned crust cut the flour and milk down to two cups each.

Enjoy!!