3 to 4 lb. chicken (boiled, debone and save 2 c. broth)
1 cans of mixed vegetables
1 can potatoes
1 cans cream of chicken soup
1 cup chicken or 1 can of chicken broth
salt and pepper to taste

Crust:

1 stick of butter (melted)
1 c. self rising flour
1 1/2 c. milk

Combine vegetables, potatoes, soup, broth, chicken, salt and pepper. If you need more broth use extra cup reserved from boiled chicken. Pour in greased 9 x 13 cake pan. Make crust by combining flour, butter and milk; mix well. Pour over top of chicken mixture.

Bake at 350°F for 30 to 45 minutes or until golden brown.