4 medium size boneless chicken breasts
2 cans Veg-All
1 can mushroom soup
1 can celery soup
1 can cream chicken soup
2 cups self-rising flour
1 stick margarine
2 cups milk (substitute chicken broth if you like)

Preheat oven at 350.
Thoroughly clean and cook chicken breasts, shred.
Save your broth if you prefer it over milk.
Spread shredded chicken in a 13x9 inch pan.
Drain and spread Veg-All over chicken.
Spread each can of soup over the Veg-All in layers.
In a bowl,mix flour and milk together.(it will be a little lumpy)
Melt magarine and mix it with the flour mixture.
Spread over the top of the pie.
Bake for 30-40 minutes until crust is golden brown.