3 lbs. chicken breasts
2 stalks celery
1 onion, quartered
2 c. chicken broth (reserved)
1 can cream of chicken soup

BATTER FOR CRUST:

1 stick butter
1/2 tsp. pepper
1 tsp. salt
1 c. self-rising flour
1 c. buttermilk

Preheat oven to 400 degrees. Place chicken in pot. Add water, celery and onion. Simmer until very tender. Discard onion and celery. Reserve broth. Chop chicken and place in an 8 x 11 x 2 inch baking dish. Combine 2 cups broth and soup in saucepan. Bring to boil and pour over chicken.

In mixing bowl, combine butter, pepper, salt, flour and buttermilk. Mix thoroughly with whisk. Spoon batter over chicken and bake 25 to 30 minutes or until bubbly and lightly browned.