4 chicken breasts, cooked
1 sm. can peas
1 sm. can corn
1 shredded carrot
3 tbsp. butter
1 can cream of chicken soup
1 1/2 c. chicken stock

Cut up chicken in casserole dish, pour vegetables on top. Heat cream of chicken soup and chicken stock. Pour over chicken and vegetables.

CRUST:

1 c. self-rising flour
1 stick melted butter
1 c. buttermilk
Black pepper to taste

Mix and pour over chicken. Bake at 350 degrees for about 1 hour or until done.