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

Cook chicken until tender (pressure cooker speeds time). Remove meat from bones. Reserve broth. Cut chicken into small pieces and place in a 9x13x2 inch pan. In a saucepan, mix and bring to a boil the reserved chicken broth and soup.