CHICKEN POT PIE

5 or 6 chicken breasts
1 cup self-rising flour
1 cup milk
1 stick margarine
1 can cream of chicken soup
3 1/2 cups chicken broth
Boil chicken and debone. Cut or break into chunks.
Mix 1 cup self-rising flour with 1 cup milk and add 1 stick of melted margarine. Mix well and set aside.
In another bowl, mix the chicken soup and chicken broth. Put chicken chunks into a 13x9x2-inch pan. Pour chicken soup and broth over chicken.
Then take a spoon and drop flour mixture all over top. Bake at 325° for 40 minutes. Then turn oven to 400° for 10 or 15 minutes until golden brown on top.
I carried this dish to the Farm Bureau Picnic. It's good to take to church dinners.
TIP: ALWAYS turn pot or pan handles to side or back of range to prevent the pan from being knocked over.