Chicken Pot Pie

3 to 4 chicken breasts (cooked and chopped)
2 cups chopped veggies
1 can cream of chicken soup
1 cup chicken stock
Salt and pepper

1 stick butter
1 cup self rising flour
3/4 cup milk

Leftover chicken works fine. Or put chicken breasts into pot with enough water to cover. Cook on med high heat until just below the boiling point. Reduce heat, cover and simmer for 10 minutes. Do Not Boil, boiling will make the meat tough. Cool and chop into bite size pieces.
Combine chicken with 2 cups veggies.
1 med. onion, chopped, 2 carrots, 2 stalks of celery and 1/2 cup frozen or canned peas will equal about 2 cups. A quick shortcut would be 1 chopped onion and 2 cans of veg all drained.
Mix cream of chicken soup with chicken stock add salt and pepper (note if using canned veggies, no salt will be needed)
Put chicken and veggies in 13 x 9 baking dish, pour soup mixture over top.
Mix flour, softened butter and milk and pour over top.
Bake at 350 for 45 minutes or until top is nicely browned.

This is a great way to use up leftover turkey as well.