2 1/2 lb. frying chicken
1 can cream of mushroom or chicken soup
1/2 tsp. pepper
1 c. buttermilk
2 c. reserved chicken broth
1 stick butter
1 c. self rising flour
1 tsp. salt

Preheat oven to 425 degrees. Cook chicken until tender, remove meat and reserve broth. Cut up chicken and place in a 13 x 9 x 2 pan. In a saucepan bring to boil the reserved chicken broth and soup. In another bowl mix butter, salt and pepper, flour and buttermilk and mix to form a batter. Pour broth mixture over chicken and spoon batter over top. Bake at 425 degrees for 25 to 30 minutes.