4 chicken breasts or 1 sm. fryer
1 lg. can mixed vegetables
1 can cream of celery soup
1 can cream of chicken soup

Stew chicken until tender. Keep broth. Drain vegetables and mix with soup and 1 1/2 soups cans broth. Chop or tear chicken into pieces and place in bottom of a 9 x 12 inch casserole. Pour vegetables and soup mixture over top of chicken.

CRUST:

1 1/2 c. self-rising flour
1 c. milk
1 stick butter
1/2 tsp. black pepper (optional)

Mix flour, pepper, butter and milk. Pour on top of casserole. Bake at 325 degrees for 45 minutes or until golden brown.