In a large baking dish, layer the diced cooked chicken, chopped onion, and boiled eggs.
Prepare the Soup Mixture
In a mixing bowl, combine the cream of chicken soup, cream of celery soup, and chicken broth.
Add the drained mixed vegetables and stir until well combined.
Pour the soup mixture over the layered chicken, onion, and eggs in the baking dish.
Prepare the Crust
In another mixing bowl, whisk together the sweet milk, mayonnaise, and self-rising flour until smooth.
Spread this mixture evenly over the soup layer in the baking dish to form the crust.
Bake
Place the baking dish in the preheated oven and bake for 1 to 1 1/2 hours, or until the crust is golden brown.
Serve
Remove the chicken pot pie from the oven and let it cool slightly before serving.
Slice and serve warm.
Notes / Tips / Wine Advice:
Wine Advice:
Pair these hearty baked chicken wings with a light-bodied red wine such as Pinot Noir or a crisp white wine like Chardonnay. These wines will complement the rich flavors of the dish and enhance the overall dining experience.