1 med. chicken
1 1/4 c. chicken broth
1 can cream of celery soup
1 stick melted butter
1 c. milk
1 1/2 tsp. salt
1 tsp. pepper
1 c. plain flour
2 tsp. baking powder
1 sm. can peas and carrots

Cook chicken until tender, remove bones and skin. Cut in pieces and place in 13 x 9 inch baking dish. Drain peas and carrots; place on top of chicken. Mix chicken broth, celery soup, 1/2 of melted butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Pour mixture over chicken and peas. Sift flour, baking powder, and remaining salt. Add milk and remaining butter and mix. Pour this mixture over chicken and peas. Bake for 30-40 minutes in 350 degree oven. Serves 8-10.