2 1/2 lb. fryers, cook & debone
1 1/2 c. undiluted cup of chicken or mushroom soup
1/2 tsp. bell pepper
1 c. buttermilk
2 c. reserved chicken broth
1 stick melted butter
1 c. self-rising flour
1 tsp. salt

Cut up chicken into bite-size pieces. Mix broth with soup and bring to a boil. In another bowl, combine butter, pepper, salt and flour and buttermilk; mix to form batter. Put cut up chicken into a 13 x 9 inch cake pan. Cover with cooked carrots and peas. Cover with soup mixture. Spoon batter over top. Bake at 425 degrees for 25 to 30 minutes. Let cool for mixture to thicken.