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

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

Bake at 425°F for 25 to 30 minutes.