4 c. bite size cooked chicken
1 can cream of chicken soup
1 can chicken broth
1 can peas & carrots
1 1/2 c. flour
1/2 tsp. thyme
2 tsp. baking powder
1/2 c. melted butter
1 1/2 c. buttermilk

Heat oven to 350 degrees. Place chicken in lightly greased 13"x9" pan or dish. Mix chicken broth, cream of chicken soup and thyme. Pour over chicken. Arrange vegetables evenly over soup mixture. Mix flour, baking powder, buttermilk and butter together. Mix well. Pour evenly over vegetables. Bake uncovered approximately 1 hour until crust rises and browns.