1 (2 lb.) chicken
1 stick butter
1 tsp. salt
1/2 tsp. black pepper
2 tsp. baking powder
1 c. buttermilk
1 1/2 c. chicken broth
1 can cream of celery soup
1 c. plain flour

Cook chicken; remove from bones and skin. Cut up and place in baking dish. Mix chicken broth and celery soup, beating and stirring until smooth; and pour over cut-up chicken. Mix flour and milk with baking powder and salt, pepper and melted butter. Beat until smooth; pour over chicken. Bake 30 minutes at 425 degrees.