3 lb. fryer
1 can cream of chicken soup
2 c. chicken broth
1 c. self-rising flour
1 c. buttermilk
1/2 tsp. black pepper
1 stick butter, melted

Cook chicken until tender. Remove meat from bone and skin. Keep broth. Cut chicken into small pieces and place in a 9 x 13 inch pan. In a sauce pan, bring to a boil the broth and soup. Pour broth mixture over chicken. Combine flour, pepper, buttermilk and melted butter and mix until smooth. Pour over chicken. Bake on 425 degrees for 30 minutes or until brown on top.