2 cans Veg-all, drained
1 can peas, drained
1 whole chicken, baked, cubed
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chicken broth
1 1/3 stick butter
1 c. self rising flour
1 c. milk

In large dish, layer Veg-all, peas, chicken. Spread soups over and dot 1/3 stick butter over that. In a bowl, mix flour with one stick melted butter until it makes a paste. Then dilute with milk and pour over casserole. Bake at 350 degrees for 30-35 minutes or until crust is golden.

Canned chicken may be used here. May use 1 cup warm water with 3 cubes of chicken bouillon. Omit chicken for "Mock Chicken Pie".