1 chicken, cooked, pulled off bones
2 cans cream of chicken soup
1 can chicken broth, or broth from chicken
1 can Veg-All or parboiled fresh vegetables
1 chopped onion
3/4 c. chopped celery
Garlic salt

CRUST:

1 c. self-rising flour (or 1 c. all-purpose flour + 1 tsp. baking powder + 1/2 tsp. salt)
1 c. buttermilk
1 stick butter, melted

Boil onion and celery until crispy tender. Put bite size pieces of chicken in 8 x 11 casserole. Salt with garlic salt. Mix up soup, broth, vegetables and pour over chicken. Mix all crust ingredients together. Pour over chicken mixture. Bake at 350 degrees until crust is brown.