1 (2 1/2 to 3 lb.) fryer
1 can cream of mushroom OR cream of chicken soup
2 c. chicken broth
1 sm. can peas and carrots, drained (if desired)
1 c. buttermilk
1 stick butter
1 c. self-rising flour
1 tsp. salt
1/2 tsp. pepper

Cook chicken until tender. Reserve broth. Cut chicken into small pieces. In a saucepan mix soup and broth. Bring to a boil.

In another bowl mix butter, pepper, salt, flour and buttermilk. Mix well to form a batter. Pour broth mixture over chicken. Spoon batter over top. Bake at 425 degrees for 25-30 minutes.