Salt and pepper
1 chicken, cooked and cubed
1 can cream of chicken soup
3 c. chicken broth
1 (1 lb.) can peas and carrots, drained

Combine above ingredients and place in a 9x12 inch pan. Pour crust over chicken mixture.

CRUST:

3/4 c. butter, melted
1 1/2 c. milk
1 1/2 tsp. baking powder
1 1/2 c. self-rising flour

Mix all ingredients and pour over chicken mixture. Do not stir. Bake at 425 degrees for 45 minutes to 1 hour or until crust rises and browns.