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

Cook chicken until tender. (Pressure cooker speeds time.) Remove meat from bones. Reserve broth. Cut chicken into small pieces and place in a 13x9x2-inch pan. In a saucepan mix and bring to a boil the broth and soup. In another bowl combine melted butter, pepper, salt, flour and buttermilk; mix thoroughly to form batter. Pour broth mixture over chicken. Pour batter mixture over all. Bake at 425 degrees for 25-30 minutes or until brown and bubbly.