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

Cook chicken until tender; remove meat from bones. Reserve broth. Cut chicken into small pieces and place in a 12x9 inch pan. In a saucepan, mix the reserved chicken broth and cream of chicken soup; bring to a boil.

In another bowl, combine butter, pepper, salt, flour and buttermilk. Mix to form batter. Pour broth mixture over chicken; spoon batter over all. Bake at 425 degrees for 25-30 minutes. (Do not add salt if using self-rising flour.)