1 chicken, cooked and deboned
2 c. broth
2 eggs, hard-boiled and sliced
1 can cream of celery soup
1 can Veg-All, drained
salt and pepper to taste
1 stick butter
1 c. self-rising flour
3/4 c. milk

Spread chicken pieces in 9 x 13-inch baking dish. Add eggs and Veg-All. Mix broth and soup to pour over chicken mixture. Combine butter, flour and milk to pour over top for the crust.

Bake at 350°F for 40 minutes.