Chicken Pot Pie (Louise Wingate)

Filling:
4 Chicken Breasts, cooked and diced
2 Cans cream of celery soup
1 Can cream of chicken soup
1 (16 oz.) Frozen vegetables
Salt and Pepper to taste

Topping:
1 Cup self rising flour
1 Cup Milk
1 Stick of Butter, melted

Mix cooked chicken, soups, and vegetables together. Pour into greased casserole dish. Mix flour, milk, and butter together and pour over vegetables. Bake at 400 degrees until golden brown. Note: Parmesan cheese can be added to topping.