1 chicken
1 stick butter
1/2 tsp. pepper
1 c. plain flour
2 tsp. baking powder
1 c. milk
1 1/2 c. chicken broth
1 can cream of celery soup
Garlic powder to taste
16 oz. can peas or peas and carrots

Cook chicken and reserve broth. Debone chicken and remove skin. Cut chicken into bite-size pieces and place in baking dish. Mix broth with soup. Add garlic powder and pepper. Pour mixture over chicken. Add peas.

CRUST:

Melt butter and mix with flour and milk. Add baking powder. Pour mixture over chicken and soup mixture and spread evenly. Bake 30 minutes at 425 degrees until brown.