Whole chicken, cut up
1 can peas & carrots
1 can cream of chicken soup
1 c. chicken broth (from chicken)
1 c. milk
1 c. flour
1 stick butter

Boil chicken until done; debone the chicken. Add cream of chicken soup, peas and carrots, and chicken broth; mix together. In another bowl, add milk and flour; mix together until blended good. Pour over evenly. Slice butter over. Bake at 375 degrees until golden brown, 1 to 1 1/2 hours.