1 chicken, boiled and boned (reserve broth)
8 - 10 oz. frozen "peas & carrots", cooked according to pkg. directions
1 1/2 c. chicken broth
1 can cream of celery soup
1 stick butter
1/2 tsp. salt
1/4 tsp. black pepper
1 c. plain flour
1 1/2 tsp. baking powder
1 c. milk

Cut up cooked chicken and place in 1 1/2 to 2 quart casserole. Mix chicken broth and soup. Heat and stir until smooth, then set aside. Mix butter, melted, salt, pepper, flour, baking powder and milk. Pour soup mixture over chicken. Sprinkle peas and carrots over soup. Pour flour mixture over this. Bake at 400 degrees until golden brown (about 30 minutes).