Chicken breasts
1 celery stalk
1 onion, cut up
1 can cream of chicken soup
1 c. chicken broth
1 1/2 tsp. cornstarch
1 sm. can English peas

TOPPING:

1 1/2 c. self-rising flour
1 stick butter
1 c. milk

Boil chicken, celery stalk and onion until tender. Cool and remove bone.

Mix chicken, cream of chicken soup, chicken broth, 1 1/2 teaspoons cornstarch and English peas in a shallow baking dish.

Mix topping ingredients together and drop by spoonfuls onto chicken mixture. Bake in 375 degree oven 30 minutes or until golden brown.