Boiled chicken
1/2 c. finely chopped celery
1/2 c. finely chopped onion
1 can peas and carrots
1 can cream of chicken soup
1/2 c. water
Salt and pepper to taste
1/2 c. butter
1/2 c. buttermilk
1 1/2 c. flour
3 c. chicken broth

Skin and boil chicken. Cut into chunks. Save broth. Put chicken into bottom of large baking dish and layer the celery, onion, can of peas and carrots, cream of chicken soup mixed with the water, salt and pepper.

Make topping from butter, buttermilk and flour. Pat topping over chicken soup layer. Pour 3 cups chicken broth over topping. Bake at 400 degrees for 45 minutes or 1 hour. Topping should brown.