1 lg. fryer
1 sm. onion
2 celery stalks
Salt and pepper
1 can cream of chicken soup
1 can chicken broth

CRUST:

1 c. self-rising flour
1/2 stick butter
1 c. buttermilk

Rub chicken with salt and pepper. Cook in pot of water with onion and celery, until done. Remove chicken from bone and cut meat into large pieces. Place chicken in casserole dish. Mix soup and broth, pour over chicken. Make crust by stirring together flour, melted butter, and milk. Dribble over casserole. Bake at 350 degrees for 1 hour or until brown.