1 1/2 c. self-rising flour
1 c. milk
1 stick butter
1/4 tsp. pepper

Boil chicken breasts until tender. Keep broth. Drain can of vegetables and mix with cream of celery soup, cream of chicken and 1 1/2 cans of chicken broth. Mix together. Chop chicken and line casserole dish. Pour vegetables over chicken.

CRUST:

Mix flour, pepper, butter and milk. Pour on top of casserole. Bake at 325 degrees for 45 minutes or until golden brown.