Chicken Pot Pie

Serves 6
Serving size: 1 cup
Exchanges: 2 meat, 1 bread/starch, 1 vegetable , 1 fat

12 ounces boiled chicken
1 large can Veg-All, drained
1- 10 ounce can low-fat cream of chicken soup
1 can chicken broth from boiled chicken
1 stick low-fat margarine
1 cup self-rising flour
1 cup skim milk
salt and pepper to taste

In a 13x9x2in. dish,layer chicken,Veg-all,and soup; Pour broth over this.Sprinkle with salt and pepper.Mix flour with margarine till crumbly. Sprinkle over top. Pour milk over this. Bake 1 hour at 350...Do not cover.