1 boiler/fryer chicken
2 c. diced potatoes
1 c. sliced carrots
1 sm. can corn
1 can sweet peas
1 lg. onion, chopped
1 can cream chicken soup
1 can cream mushroom
1 c. self-rising flour
1 c. milk
1/2 stick melted butter
Salt and pepper

Boil chicken. Reserve 1 1/2 cup liquid. Tear chicken into bite size pieces and place in large casserole dish. Cook potatoes, carrots and onions together until tender. Add corn and peas. Drain. Add vegetables to chicken. Mix together the creamed soups and reserved broth. Heat until smooth and creamy. Pour over meat and vegetable mixture. Do not stir. With wire whisk, mix together flour, milk, butter, salt and pepper. Pour over casserole. Bake at 425 degrees for 20 to 25 minutes or until crust is golden brown.