1 (3 lb.) chicken
Water
1/4 c. celery tops, chopped
3 or 4 whole peppercorns
1 1/2 tsp. salt
2 chicken bouillon cubes
1/2 c. butter, melted
1/2 tsp. black pepper
1 c. flour
3 tsp. baking powder
1 c. milk
1 (10 oz.) can cream of chicken soup

Put chicken in pot with water and simmer, covered for 20 minutes. Add celery tops, peppercorns, 1 teaspoon salt and bouillon cubes and bring to a boil, uncovered. Reduce heat to simmer and cover pot. Cook chicken until done, about 45 minutes and remove from broth. Separate meat and shred with fingers; discard bones. Twirl skin in electric blender and add to shredded chicken. Now put chicken in a 13"x7" baking dish that is 2" deep and pour melted butter over the chicken. While doing this, have broth boiling vigorously to reduce the liquid.

Sift flour with baking powder and remaining 1/2 teaspoon salt. Add milk and blend until smooth. Spread flour mixture evenly over chicken. This forms a crust-like topping. In a saucepan blend chicken soup with 1 3/4 cups chicken broth. Heat to boiling and pour over flour mixture. Bake at 425 degrees for about 1 hour or until lightly browned.