This is an easy favorite from my mother-in-law that is good for those covered dish meals and just good for Sunday dinner or anytime.

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Chicken Pie

3 lb. Fryer
1 can cream of chicken soup
½ t. black pepper
1 c. regular milk (you can use buttermilk instead)
2 c. reserved chicken broth
1 c. self-rising flour
1 t. salt
Cook chicken until done. Remove from bones and reserve broth. Place meat, cut into small pieces, in a 13x9x2 pan and sprinkle celery seeds over the chicken. Mix undiluted soup and reserved broth in a saucepan. Bring to a boil. In a bowl, mix flour, pepper, and milk. You may also put a few tablespoons of broth into this mix. Mix well to form batter. Pour broth mixture over chicken. Spoon batter over top. Bake at 425 degrees for 25-30 minutes.