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1
Preheat oven to 350 degrees F.
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2
Boil the chicken breasts in 5-6 cups water for 20-25 minutes then place on a plate to cool.
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3
In a mixing bowl, use a whisk to blend the creme of mushroom soup (you COULD use creme of celery soup as a substitute), and the chicken broth.
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4
Drain the carrots and peas, then add them to the soup blend.
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5
Slice the boiled chicken into 1/2 inch chunks and stir it into the soup-vegetable blend.
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6
Assemble 5, 5-inch ramekins or similar oven-proof bowls and spray them with PAM.
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7
Distribute the mix among the 5 bowls evenly.
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8
Fill to about 3/4 of an inch from the top edges.
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9
Melt the butter and pour an equal amount on top of the mix of each filled ramekin.
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10
Use all the butter.
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11
In another mixing bowl, mix the flour, baking powder, white pepper and milk.
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12
When the flour mix is slightly thicker than pancake batter and smooth (you may have to add an additional 2 or 3 tablespoons of milk), distribute the batter on top of the butter in each of the five bowls.
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13
DO NOT stir the butter or the batter into the soup mix!
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14
Slightly spread the batter across the tops, using a tablespoon to do so.
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15
Do not bother to spread the batter from edge to edge.
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16
Place the ramekins on a cooking tray and bake at 350 degrees F. for 50-60 minutes.
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17
Remove from the oven and serve when the tops are golden brown.
