2 1/2 to 3 lbs. chicken breasts
2 stalks celery
1 onion, halved
2 c. chicken broth, reserved
1 (10 3/4 oz.) can cream of chicken soup

BATTER FOR CRUST:

1 stick butter, melted
1/2 tsp. black pepper
1 tsp. salt
1 c. self-rising flour
1 c. buttermilk

Preheat oven to 400 degrees. Place chicken in a stockpot. Add water to cover. Add celery and onion. Simmer until chicken is tender, about 25 to 30 minutes. Discard onion and celery; reserve broth. Remove meat from bone, chop, and place in an 8 x 11 1/2 x 2 inch baking dish. Combine 2 cups reserved broth and soup in a saucepan. Bring to a boil and pour over chicken. In a mixing bowl, combine butter, pepper, salt, flour, and buttermilk. Mix thoroughly. Spoon batter over chicken mixture. Bake 25 to 30 minutes or until bubbly and lightly browned. 4 to 6 servings.