(Tommy has this recipe committed to memory; where quantities are not indicated, use your best judgment! - Colleen).

Cook boneless chicken (approximately 1 1/2 pounds). Slice chicken into small chunks and place in bottom of long casserole dish. Mix in 2 1/4 cups of chicken broth, 1 can cream of chicken soup in saucepan. Bring to a boil. Pour mixture over chicken along with chopped raw carrot, English peas (drained), and chopped onion.

CRUST:

1/2 stick of butter
1 c. self-rising flour
1 c. milk
1/4 c. mayonnaise
1/4 tbsp. pepper

Mix well and spread over chicken; make sure not to mix in with other ingredients. Bake at 425 degrees for 45 minutes.

P.S. You can substitute vegetables, meat (e.g. turkey), etc. This dish can often turn into "leftover surprise"!