1 lg. fryer, boiled & deboned
1/4 c. chopped onion
1/4 c. chopped celery
3 hard-cooked eggs
Pepper to taste
1 can cream of mushroom soup
1/4 c. mayonnaise
2 c. chicken broth
Pie Crust (see recipe)

Cut up chicken and put in bottom of large baking dish. Sprinkle onions and celery over chicken, slice eggs over this mixture. Season with pepper. Mix mayonnaise and soup together and spread over top. Pour broth over mixture. Let stand a few minutes before putting on crust. (May need to add a little more broth.)

PIE CRUST:

1 stick butter, melted
1 c. buttermilk
1 c. self-rising flour

Mix until smooth. Spoon on top. Bake at 350 degrees until brown and bubbly.