Chicken PAN pie

3 chicken breasts (cooked and chopped or shredded)
2 cans mixed vegetables (drained)
1 can cream of celery soup
1 soup can chicken broth or canned broth
1 stick margarine (melted)
1 c. self rising flour
1 c. buttermilk

Place chicken in bottom of greased/sprayed baking dish. Add drained vegetables evenly over top. Mix broth and cream of celery soup and pour/spread over chicken.
Mix margarine, buttermilk, flour together to form a batter and pour over top sealing edges if possible.
Bake at 350 until done - 30-60 minute.

* note to make buttermilk if only milk is on hand- set 1 c. buttermilk on counter and add 1 t. vinegar- allow to set for 15 minutes then stir.