1 CHICKEN,COOKED AND CUBED,1 CAN CREAM  OF CHICKEN SOUP, 3C. CHICKEN BROTH,1-1LB.CAN PEAS AND CARROTS,DRAINED,SALT AND PEPPER TO TASTE.COMBINE THE PREVIOUS INGREDIENTS AND PLACE IN A 9x12 inch pan.POUR CRUST OVER CHICKEN MIXTURE. CRUST; 3/4C BUTTER,MELTED,1&1/2C.MILK,1&1/2TSP.BAKING POWDER,1&1/2C.SELF-RISING FLOUR,MIX ALL INGREDIENTS AND POUR OVER CHICKEN MIXTURE,DO NOT STIR.BAKE AT 425 OVEN,FOR 45 MINUTES TO AN HOUR OR TILL CRUST RISES AND BROWNS.