Chicken Pie

3-4 boneless, skinless chicken breasts, cooked & cubed
4 hard boiled eggs, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
3/4 cup chicken broth

Crust:

1 1/2 cup self-rising flour
1 stick butter, softened
1 cup sour cream

Preheat oven to 350 degrees.  In a large bowl mix chicken, eggs, both soups and broth.  Pour into a 9 x 13 baking dish sprayed with non-stick spray.  In a bowl cream butter and sour cream.  Mix in flour.  Drop by tablespoons full evenly over chicken mix.  Bake 25-30 minutes or until bread topping is done and lightly browned.

Martha:  This is one of the best tasting chicken dishes!  Especially the bread topping.  The butter and sour cream give it a buttery rich taste.  The soups give you a creamy sauce that when added to the chicken and boiled eggs take the flavors even further.  The original recipe came from a 1990 cookbook.  I increased the number of boiled eggs, I added the mushroom soup, decreased the amount of broth and increased the flour to 1 1/2 cups.  I actually made this dish by the original recipe but it came out with a sauce that was too thin for me.  Making these changes gave me the perfect combination.

Lillian: Just like good old Chicken Pot Pie of yesteryear. Ummmmm, good! This dish will be welcomed by anyone who tastes it. To ease up on time, if that is a problem, just cook your chicken the day before and cut it up, refrigerate it and finish it up for dinner.

Tip:  Want to make that casserole au gratin?  Simply sprinkle the assembled dish with grated cheese and bread crumbs moistened with a little melted butter and dried herbs, if desired, and continue to bake until the cheese has melted and the casserole is bubbling.  If you desire a crisp, browned topping, don't cover the casserole as it bakes.