Recipe(tried): Chicken Pie with Poured Crust

3 cups chopped or shredded cooked chicken
1 can mixed vegetables, drained OR
1 (approx 10 oz. pk) frozen Broccoli, carrot, cauliflower vegetable mixture (used still frozen do not thaw or defrost)
1 can cream of chicken soup
2-3 ounces water
1 teaspoon Italian seasoning* (opt.)
Salt and pepper to taste

Crust
1 cup self-rising flour
1 teaspoon baking powder
1 cup milk
1 stick margarine, melted

Mix chicken pieces, vegetables, soup, water and seasonings in large casserole dish. Mix ingredients for crust and pour mixture over the chicken/vegetable mixture. Bake at 325 degrees for approx. 1 hour or until as brown as desired.

Serve with Creamed potatoes and hot rolls.
A side salad or fruit (ambrosia type) salad
goes well with this dish.
If using canned vegetables, crudiets can be served first with the fruit salad following as dessert.