1 chicken, cooked and deboned
1 1/2 c. chicken broth
1 can cream of chicken soup
1/2 c. whole kernel corn
1/2 c. diced carrots
1/2 c. English peas

Cut up chicken and combine with broth, chicken soup, corn, and carrots. Pour into casserole dish.

TOPPING:

1 c. plain flour
1 tsp. baking powder
1 tsp. salt
1/2 tsp. black pepper
1 stick butter, melted
1 c. milk

Mix dry ingredients with milk and melted butter. Pour over chicken mixture. Bake 35-40 minutes at 425 degrees or until brown.