Chicken Pot Pie

Filling:
4-5 chicken breasts, cooked and cubed (or shredded)
Carrots (use canned or frozen)
Peas (1 C frozen)
2 cans cream of chicken soup
2 C (1 can) chicken broth

Crust:
2 C buttermilk (buy the powdered kind that you keep in fridge and mix some up)
1 C butter, melted
2 C self-rising flour (or use regular flour and add 1/2 t salt and 1t baking powder for every cup of flour)

9x13 pan Put filling in then pour over crust mixture. Bake for 30 minutes at 425 degrees.

Kim Eastman