1 lg. fryer
1 can Veg-All vegetables
2 c. reserved chicken broth
1 can cream of chicken soup
1 chicken bouillon cube

CRUST:

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

Cook and debone chicken. Place vegetables in 12 x9 x 2 inch pan and place chicken pieces on top of vegetables. Combine broth, soup and bouillon in saucepan, bring to a boil. Pour over vegetables and chicken pieces.

CRUST: Mix thoroughly to form batter, spoon over vegetables and chicken. Bake at 425 degrees for 25-30 minutes.