2 boneless chicken breast
3 boneless chicken thighs (we like a mixture but you can add more white meat if you prefer)
1 small onion, chopped
1 stalk celery, diced
1/2 "small" pkg. frozen peas & carrots (thawed)
1 10.5 oz. can cream of chicken soup
1/2 soup can of broth from boiling the chicken
6 t. butter
1 C. self rising flour
3/4 to 1 C. whole milk
1/4 tsp. poultry seasoning
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried parsley

Boil the chicken in a large pot of water till done, remove and reserve broth.
Shred chicken and place in a large mixing bowl.
Sauté onions and celery in 2 T. butter until tender, about 5 minutes.
Add this to the chicken along with the soup, broth, salt pepper and poultry seasoning.
Stir in the peas and carrots.
Place in a lightly greased casserole 9x9 casserole dish.
Melt the remaining 4 T. butter, stir in flour, milk and parsley.
You want this mixture to be somewhat thin, not like a biscuit dough.
Pour over the top of the chicken mixture and gently spread around.
Bake at 350 degrees for 30 minutes or until golden brown on top

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