2 1/2 lbs. chicken
1 can peas and onions
1 can cream of chicken soup
1 can cream of celery soup
2 c. broth
Potatoes, sliced and cooked

Cook chicken until tender, cut chicken off bone and cube. Then add peas and onions and cream of chicken and celery soup, broth and potatoes. Mix well, and pour into baking dish.

TOPPING:

1 c. buttermilk
1 stick butter
1 c. flour

For topping - mix buttermilk, butter, and flour together until smooth. Spread on top of chicken pot pie. Bake at 325 degrees for 35 to 40 minutes.