1 whole fryer, boiled until tender, stock reserved
1 (10-ounce) can cream of celery soup
½ cup (1 stick) softened butter or margarine
1 cup self-rising flour
1 teaspoon salt
½ teaspoon black pepper
1 cup milk
Debone chicken and cut into small pieces; place in a greased 9-inch square casserole dish. Mix in a saucepan cream of celery soup and 1 cup chicken stock; bring to a boil. Pour mixture over chicken. Chicken should be nearly covered in liquid, so add more stock if needed.
In a separate bowl combine margarine, flour, salt, pepper and milk. Beat until smooth and pour over chicken. Bake at 425 F for 30 minutes or until crust is brown.