1 c. plus 1 tbsp. self-rising flour
3 c. chicken broth
2 c. boiled & chopped chicken
1 c. frozen or leftover peas
1 c. thinly sliced carrots or leftover cooked carrots
1 c. buttermilk
1/2 c. (1 stick) butter, melted
Salt to taste, pepper
1/4 tsp. thyme

Preheat oven to 400 degrees. Grease 2 quart casserole or baking dish. In small bowl blend 1 tablespoon self-rising flour with 1/4 cup chicken broth smoothly. Add remaining 2 3/4 cups chicken broth. Stir to mix. Pour into casserole.

Mix chicken with salt, pepper and thyme. Add to chicken broth mixture in casserole. You may add 1 cup frozen peas and 1 cup thinly sliced carrots also if you wish.

Mix remaining 1 cup self-rising flour with 1 cup buttermilk and melted butter. Spoon over mixture in casserole. Bake at 400 degrees for 35-40 minutes until topping is lightly browned and mixture is bubbly.