Crust:

1 c. sweet milk
1 c. mayonnaise
1 c. self-rising flour

Mix crust ingredients and pour over the top of chicken mixture.

Bake at 350°F for 1 1/2 hours.

Pot Pie:

4 chicken breast (cooked and deboned)
2 cans Veg-all drained
2 cans cream of chicken soup
1 can cream of celery soup
1/2 c. chicken broth

Layer chicken in a large greased casserole dish. Mix soups, broth and canned vegetables and pour evenly over chicken.