1 (2 1/2 to 3 lb.) fryer
1 can undiluted cream of mushroom soup
1/2 tsp. black pepper
1 c. buttermilk
2 c. reserved chicken broth
1 stick melted butter
1 c. self-rising flour
1 tsp. salt

Cook chicken until tender. Remove meat from bones and reserve broth. Cut chicken in small pieces and place in 9 x 13 pan. In a saucepan, mix and bring to a boil 2 cups of the reserved chicken broth and soup. In another bowl, combine the butter, pepper, salt, flour and buttermilk. Mix and form batter. Pour broth mixture over chicken. Spoon batter over top of broth mixture.

Bake at 425°F for 25 to 30 minutes.