4 chicken breasts, cooked and boned
1 can cream of chicken or cream of mushroom soup
1 1/2 c. chicken broth
1 box frozen peas with carrots

Crust:

1 c. self-rising flour
1 tsp. baking powder
1 stick melted butter
1 c. milk

Dice chicken and place in buttered casserole dish. Add peas and carrots. Mix soup and chicken broth. Pour slowly and evenly over peas and carrots. Mix crust and pour over top.

Bake at 350°F for 45 minutes or until crust is brown.