2 c. chopped chicken or turkey
2 hard-cooked eggs, peeled & sliced
1 1/4 c. chicken broth
1 can (10 3/4 oz.) cream of celery soup, undiluted
1/4 c. butter, softened
1 c. self-rising flour
1 c. milk
1/4 tsp. black pepper

Place chicken in a 13 x 9 x 2 inch baking dish. Layer egg slices on top of chicken. In a medium saucepan, combine broth and celery soup; bring to a boil. Pour hot broth mixture over chicken and eggs.

In a medium mixing bowl, cut butter into flour; blend in milk and pepper. Spoon dough over mixture in baking dish (dough will not be smooth). Bake in preheated oven for 30 minutes or until crust is browned.

NOTE: To make your own self-rising flour add 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1 cup all-purpose flour.