1 (3 lb.) fryer
1 can Veg All, drained
1 can cream of celery soup
1 can cream of chicken soup

CRUST:

1 stick butter
1 c. self-rising flour
1 c. milk

Boil fryer until tender. Remove from bone and chop in bite-sized pieces. In a saucepan, combine 1 1/2 cups chicken broth, 1 can cream of chicken soup, 1 can cream of mushroom soup and 1 can Veg All (drained). Heat until boiling. Place chicken in 9 x 13 inch casserole dish. Pour soup mixture over chicken. Mix ingredients for crust and pour over the above. Do not mix. Bake at 425 degrees for 30 minutes.