Homemade Chicken Pot Pie Casserole
4 cups cooked chicken, cubed
4 hard boiled eggs, sliced
29 oz. can Veg-All
2 1/2 cups chicken broth
22 oz. can Cream of Chicken soup
6 Tablespoons butter, melted
1 1/2 cup self-rising flour
1 1/2 cups whole milk
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Preheat oven to 425°.
In a greased 9 x 13 baking dish, layer the cubed chicken, sliced eggs, and Veg-All. 
In a large sauce pan, bring to a boil the broth and soup. Pour over the chicken, eggs, and Veg-All.
In a large bowl, whisk together the flour, butter, milk, pepper, garlic powder, and onion powder. Pour over the soup/broth layer. 
Bake 30 minutes or until the crust is brown. 
