Homemade Chicken Pot Pie Casserole

4 cups cooked chicken, cubed
4 hard boiled eggs, sliced
29 oz. can VegAll
2 1/2 cups chicken broth
22 oz. can Cream of Chicken soup
6 Tablespoons butter, melted
1 1/2 cup selfrising flour
1 1/2 cups whole milk
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Preheat oven to 425°.

In a greased 9 x 13 baking dish, layer the cubed chicken, sliced eggs, and VegAll.

In a large sauce pan, bring to a boil the broth and soup. Pour over the chicken, eggs, and VegAll.

In a large bowl, whisk together the flour, butter, milk, pepper, garlic powder, and onion powder. Pour over the soup/broth layer.

Bake 30 minutes or until the crust is brown.