Chicken Pot Pie, Hold the Veggies

3 cups cooked, shredded chicken

2 cups chicken broth

1 10 ounce can cream of chicken soup

1 cup self-rising flour

1/2 teaspoon pepper

1/2 cup butter, melted

1 cup buttermilk, well shaken

Preheat oven to 425 degrees.  Put the chicken in a 2 quart casserole dish.  Combine the broth and soup in a medium saucepan and bring 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 buttermilk.  Pour mixture over the casserole.  Smooth the top but do not stir.  Bake for 45 minutes, or until the crust is brown and filling is hot and bubbly.