1 c. cooked chicken, deboned
2 cans chicken broth
1 can cream of celery soup
1 can cream of chicken soup
1 c. early June peas
1 onion, died
3 c. cooked potatoes, diced
1/2 c. pimentos, diced
1 stick (or less) butter
1 c. self-rising flour
3 c. milk (to proper consistency)

Put cooked chicken in bottom of pan, pour in broth. Layer potatoes, peas, cream of chicken soup and cream of celery soup and onion. Sprinkle with pimento.

CRUST: Melt butter in saucepan over medium heat, stir in flour to make a paste, thin with milk. Bring to a boil. Pour over ingredients. Bake, uncovered at 350 degrees for about 45 minutes until brown.