6 whole leg quarters, boiled and deboned
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
1 stick butter
1 can sweet peas, drained
1 can carrots, drained
3 to 4 potatoes, sliced and boiled
1 can corn

Melt butter in oblong pan. Place chicken in bottom of pan. Combine all vegetables and pour over chicken. In a separate bowl, combine soups and pour over vegetables. Pour crust on top of soups and bake at 350 degrees until brown.

CRUST:

1 c. self-rising flour
1 stick melted butter
1 c. milk

Mix together well.