Chicken Pie

[Molly Schlenz]

Chicken Pie   3 cups cooked, shredded chicken 2 cups chicken broth 1 10-oz can cream of chicken soup 1 cup self-rising flour 1/2 tsp pepper 1/2 cup butter, melted 1 cup buttermilk, well shaken   Preheat the oven to 425 degrees F.    Put the chicken in a 2-quart casserole dish.  Combine the broth and soup in a medium saucepan and bring the mixture to a boil.  Pour the broth mixture over the chicken.   In a separate medium bowl, mix the flour with the pepper.  Stir in the melted butter and the buttermilk.  Pour this mixture over the casserole and smooth the top; do not stir.  Bake the casserole for 45 minutes or until the crust is brown and the filling beneath is hot and bubbly.   Source:  Georgia Cooking in an Oklahoma Kitchen, by Trisha Yearwood