1 chicken, boil, debone and cut up
1 lg. can English peas and carrots, drained
2 c. chicken broth
1 can cream of celery soup
1 stick butter, melted
1 c. self-rising flour
1 c. milk

Spread chicken in 13 x 9 inch baking dish. Pour peas and carrots over chicken. Mix together broth and celery soup; pour over chicken. Mix butter, flour and milk together and spoon over casserole dish.

Bake at 425°F for 25 minutes.