• 1 chicken, cooked in water with celery and onion and boned (reserve broth)
• 1 (8 oz) pkg. frozen peas and carrots, parboiled 3 minutes
• 3 potatoes, peeled, cubed and cooked
• 2 hard-boiled eggs, sliced (optional)
• Dumplings made from pastry or dumpling dough, cooked in chicken broth (optional)
• Sauce:
• 1/2 stick margarine
• 1/3 cup flour
• 1 pint chicken broth
• 1 can Cream of Chicken Soup
• 1 cup milk
• Melt margarine and stir in flour. Whisk in chicken broth. Cook until thickened. Stir in soup and then milk.
• Topping:
• 1 cup self-rising flour
• 1 stick margarine, melted
• 1 cup milk

Place chicken, vegetables, eggs, and dumplings in lg. baking dish, making two layers. Pour sauce on top, stir in if necessary.

Mix together topping ingredients and spoon or pour on top. Bake at 375 for 30-45 min. until topping is golden brown.

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