1 (3 lb.) chicken, cooked, skinned, boned & cubed
1 (10 3/4 oz.) can cream of chicken soup
3 c. chicken broth
1 (16 oz.) can peas & carrots, drained
Salt & pepper to taste

CRUST:

3/4 c. melted butter
1 1/2 c. milk
1 1/2 tsp. baking powder
1 1/2 c. self-rising flour

Preheat oven to 425 degrees. Combine filling ingredients and place in a 9 x 13 inch greased baking pan. Mix crust ingredients and pour over chicken mixture. Do not stir. Bake in preheated oven for 45-60 minutes or until crust rises and browns. Yields 8 servings.