Easy Chicken Pot Pie

Filling:
4-5 potatoes
3-4 carrots
4 celery stalks
1/2 bag frozen peas
1 lb. cooked chicken (I use 3 cans of Costco's chicken breast)
1 can Cream of soup
1 can chicken broth

Crust:
3 T. butter
dash pepper
1 c. flour
1/2 tsp. salt
1 c. milk
1 tsp. baking soda

Chop up the veggies and boil until tender.  Combine soup and broth, mix in with veggies.  Add some salt and pepper.  Pour in an 9x13 pan.  Combine crust ingredients and pour over the top of veggie mixture.   Cook at 425 for 30 minutes or until it is lightly browned. (edited to how I make it)