4 chicken breasts or other best pieces of chicken

Cook chicken in 2 cups water.

1 can cream of chicken soup
3 c. chicken broth
1 can sweet peas or carrots or Veg-All
3/4 c. butter, melted (can be left out)
1 1/2 c. self-rising flour
1 1/2 c. milk - 1/2 tsp. baking powder

Place chicken in bottom of baking dish. Next mix soup with broth, pour over chicken, then place drained peas and carrots on top. Next pour your topping over all of other mixture, don't stir. Bake at 425 degrees for 30 to 45 minutes.