1 can cream of chicken soup
2 c. chicken broth
1 stick melted butter
2 c. self-rising flour
2 c. buttermilk
2 c. cooked, cut up chicken breasts
1 can peas & carrots, drained

Cook chicken breasts until tender. Cool, debone, and cut up. Reserve broth. Bring soup and broth to boil. Remove from heat. Spread cut up chicken in large baking dish. Pour cooled soup, broth mixture over chicken. Add peas and carrots.

Mix flour, buttermilk, and butter. Spread over chicken mixture. Bake at 350 degrees for 30 minutes. Increase heat to 450 degrees and brown for 5 to 10 minutes longer.