Chicken Pie

From Georgia Cooking in an Oklahoma Kitchen – Trisha Yearwood

3 C cooked, shredded chicken
2 C chicken broth
1 10oz can cream of chicken soup
1 C self-rising flour (or: 1 C all-purpose flour, 1 ½ tsp baking powder, and ½ tsp salt)
½ tsp pepper
½ C butter, melted
1 C buttermilk, well shaken

Preheat oven to 425.
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.