3 lb. chicken, cooked and boned
2 c. Swanson chicken broth (broth from cooking chicken with 3 cubes of chicken
bouillon may be substituted)
1 can cream of chicken soup

CRUST:

1 c. self-rising flour
1/2 tsp. black pepper
1 c. buttermilk (may substitute 1 tsp. vinegar added to regular milk)
1 stick butter, melted

To cook chicken: cover chicken with water and boil for 45 to 60 minutes until chicken is tender. Cut chicken into small pieces. Mix chicken broth and cream of chicken soup with chicken pieces and bring mixture to a boil. Pour into 9 by 13 glass pan. Mix flour, pepper, buttermilk and melted butter. Pour mixture over chicken sauce. Bake at 425 degrees for 30 minutes or until crust is brown and done.