County Kitchen Chicken Pie

Ingredients

• 2 12 lb to 3 lb fryer
• 1 can undiluted cream of chicken soup
• 12 tsp black pepper
• 1 c buttermilk
• 2 c reserved chicken broth
• 1 stick melted margarine
• 1 c self-rising flour
• 1 tsp salt

Directions

1. Cook chicken until tender
2. Remove meat from bones
3. Reserve broth cut chicken into small pieces and place in a 13 x 9 x 2-inch pan
4. In a saucepan mix and bring to a boil the reserved broth and soup
5. In another bowl combine margarine pepper salt flour and buttermilk
6. Mix thoroughly to form batter
7. Pour broth mixture over chicken
8. Spoon batter over top
9. Bake at 425 for 25 to 30 minutes