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

Cook chicken until tender. Remove from bone and reserve broth. Cut chicken into small pieces and place in 9 x 13 inch pan. In a saucepan, bring to boil the broth mixed with soup. Pour over meat. Add carrots, onions, and potatoes that have been partially cooked and package of frozen peas to meat. Make a batter out of butter, pepper, flour, and buttermilk. Spoon over top. Bake at 350 degrees for 45 minutes.