1 whole chicken, cooked and boned
2 cans cream of chicken soup
1 can cream of celery soup
3/4 c. chicken broth
salt and pepper to taste

Mix all ingredients together. Pour into 9-inch pie pan.

Topping:

1 c. self-rising flour
1 c. milk
3/4 c. mayonnaise

Mix until smooth. Pour over top of pot pie.

Bake at 375°F until topping is golden brown.