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

Cook chicken until tender. Remove meat from bones and cut into small pieces. Place in 13 x 9 x 2 inch pan (reserve broth). In saucepan, mix and bring to boil reserved chicken broth and soup.

In another bowl, combine butter, pepper, salt, flour and buttermilk to form batter. Pour broth mixture over chicken. Spoon batter over top. Bake at 425 degrees for 25 to 30 minutes or until crust is nicely browned.