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

Place chicken in a 9x13x2 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 425 degree oven for 30 minutes.