Easy Chicken Pot Pie

This is a great week-night dinner that can be put together in a short amount of time.  My family really likes it served over rice.  This and a tossed salad is a complete meal! 

1 chicken, cooked and deboned (or approx. 3 boneless skinless chicken breasts)

1 can cream of chicken soup

2 cups chicken broth

1 (16 oz.) can mixed vegetables, drained

salt and pepper to taste

1 stick margarine, melted

1 cup Self- Rising Flour

1 cup buttermilk

Place cooked, shredded chicken in greased 13" X 9" X 2" dish. 

 Combine soup and broth; bring to a boil and pour over chicken.  

Pour can of mixed vegetables over this. Salt and pepper to taste.

Combine margarine, flour and buttermilk. 

Mix well.

Spoon over chicken mixture.

Bake at 425 degrees approximately 30 minutes or until topping is golden brown.