Boil the chicken breasts in 5-6 cups water for 20-25 minutes then place on a plate to cool.
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.
Drain the carrots and peas, then add them to the soup blend.
Slice the boiled chicken into 1/2 inch chunks and stir it into the soup-vegetable blend.
Assemble 5, 5-inch ramekins or similar oven-proof bowls and spray them with PAM.
Distribute the mix among the 5 bowls evenly. Fill to about 3/4 of an inch from the top edges.
Melt the butter and pour an equal amount on top of the mix of each filled ramekin. Use all the butter.
In another mixing bowl, mix the flour, baking powder, white pepper and milk.
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. DO NOT stir the butter or the batter into the soup mix!
Slightly spread the batter across the tops, using a tablespoon to do so. Do not bother to spread the batter from edge to edge.
Place the ramekins on a cooking tray and bake at 350 degrees F. for 50-60 minutes.
Remove from the oven and serve when the tops are golden brown.