County Kitchen Chicken Pie - cooking recipe

Ingredients

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

Preparation

Cook chicken until tender.
Remove meat from bones.
Reserve broth; cut chicken into small pieces and place in a 13 x 9 x 2-inch pan.
In a saucepan, mix and bring to a boil the reserved broth and soup.
In another bowl, combine margarine, pepper, salt, flour and buttermilk.
Mix thoroughly to form batter.
Pour broth mixture over chicken.
Spoon batter over top.
Bake at 425\u00b0 for 25 to 30 minutes.