Martha's Chicken Pie Casserole

4 chicken breasts, seasoned to taste, boiled (reserve broth) and diced
6 eggs, boiled in reserved broth
1 ½ cups chicken broth (you can take out before you boil the eggs)
2 cans cream of celery soup
1 stick butter, melted
1 ½ cups flour
1 ½ cups milk
Salt and pepper

Spray 9 x 13 casserole dish with Pam. Place diced chicken along the bottom. Slice eggs, and place them over the chicken. Sprinkle salt and pepper over all.

In a separate bowl, combine chicken broth and soup. Mix well, then pour over chicken and eggs.

Combine melted butter, flour, and milk. Stir well. Pour over everything.

Bake at 375 for 45 minutes or until top is brown.