Chicken Pan Pie, no vegetables

• 2 lbs chicken, cooked
  
• 1 10 oz. can cream of chicken soup
• 1½ can of broth from cooking the chicken (15 oz)
  
• 3 T. butter
• 1 c. flour, sifted
• 1 c. milk

Cut up chicken into small pieces, let butter melt on chicken.
With whisk, mix together soup and broth.  Put chicken in 9 x 13 inch pan, and pour soup/broth mixture over chicken, coating all sides.
With whisk, mix together flour and milk.  With large spoon, gently spoon over chicken and soup mixture.

Bake at 375º uncovered for 35-40 min. until lightly browned.  Sometimes I bake it for 30 minutes, then turn it on low broil for 5 minutes.

Larger recipe:

• 3 lbs chicken, cooked
• 16 oz. can cream of chicken soup
• 3 c. of broth from cooking the chicken
• 4 T. butter
• 1¼ c. flour, sifted
• 1¼ c. milk

This will fit in the same size pan and will fill it up.  Increase cook time to about 45-50 min.