4 chicken breast halves
4 to 5 med. potatoes, diced
4 to 5 carrots, diced
2 to 3 onions, diced
2 c. frozen green peas, cooked 8 minutes
1 to 2 c. celery, diced

Boil chicken until tender. Pick and tear or cut chicken to bite sizes. Reserve liquid. Boil carrots, onions and celery together. Boil potatoes and peas separately. Drain all vegetables.

Layer chicken in casserole dish. Spread peas over chicken. Spread potatoes over same. Spread the carrots, onions and celery over potatoes. Use 1 stick low calorie butter. Melt in deep fry pan. Add 3 to 4 heaping tablespoons, self-rising flour, salt and pepper to suit taste. (I use a lot of salt and pepper. I do not salt vegetables or chicken.)

Stir constantly over medium heat to brown flour. Add liquid from boiled chicken. Cook to thin gravy. Pour over layered casserole. Make thin biscuits to cover casserole. Bake at 450 degrees until biscuits brown. Enjoy.