4 c. bite-sized chicken
1 can cream of chicken soup
1 can chicken broth
Peas and carrots, cooked and drained
1 1/2 c. flour
2 tsp. baking powder
1/2 c. melted butter
1 1/2 c. buttermilk

Place chicken in lightly greased 9x13 inch pan. Mix soup, broth and pour over chicken. Arrange peas and carrots on top. Mix flour, baking powder in bowl. Add buttermilk and butter. Stir to form thin dough, pour evenly over chicken. Bake uncovered 1 hour until crust rises to top and browns. Bake at 350 degrees.