1 chicken, boiled and deboned
2 cans mixed vegetables
5 sm. potatoes, cubed, cooked
2 c. chicken broth
1 can cream of chicken soup
2 tbsp. cornstarch
1 c. self-rising flour
1 c. milk
1/2 c. butter, melted

Place chicken in a 13 x 9 inch pan. Top with mixed vegetables and potatoes. Mix cream of chicken soup, chicken broth, salt and pepper to taste and cornstarch. Pour mixture over the vegetables. Mix together flour, milk and butter. This batter will be slightly thin so you can spoon it and spread it over the top of the pie. Bake at 375 degree for 45 minutes to an hour, or until golden brown.