Batter-Topped Chicken Pie






9-inch pie crust

2 c. cooked chicken, chopped

15-oz. can mixed vegetables, drained

10-3/4 oz. can cream of chicken & herbs soup

salt and pepper to taste

1/2 c. all-purpose flour

1/2 c. butter, melted

1/2 c. milk



Press pie crust into a greased 9" glass pie plate and set aside. In a bowl, mix chicken, vegetables, soup, salt and pepper. Spoon mixture into crust and smooth out surface. Whisk together remaining ingredients to make a very thin batter. Pour batter over filling. Bake at 350 degrees for one hour, or until golden and bubbly. Makes 6 servings.