1 (2 1/2 to 3 lb.) fryer
1 c. buttermilk
1 stick butter
1 c. self rising flour
1 tsp. salt
1 can cream of chicken or mushroom soup
2 c. self rising flour
1/2 tsp. black pepper

Cook chicken until tender, remove from bone. Reserve broth, cut chicken into small pieces and place in a 13x9x2 inch pan. In a saucepan mix and bring to a boil the broth and soup. In another bowl, combine butter, pepper, salt, flour and buttermilk, mixing thoroughly to form a batter. Pour broth over chicken, then spoon batter over top. Bake at 425 degrees for 25 to 30 minutes. Can add small can of peas, corn, potatoes.