Herb bouquet of fresh parsley, fresh thyme, and a bay leaf
For the pie:
3cupscooked, shredded chicken
10.5ouncescream of chicken soup
½teaspoonground black pepper
½cupbutter, melted (1 stick)
Place all ingredients for the chicken in a large pot. Add water to just cover the chicken. Bring the pot to a boil, reduce to low heat and simmer until the chicken is cooked through. Remove from the heat and let stand until cool enough to handle. Remove all meat from the chicken and discard the skin and bones. Save 2 cups of the broth for use in the rest of the recipe.
Alternatively: Instead of boiling a chicken, you can use a purchased rotisserie chicken and purchased chicken broth.
Preheat the oven to 425 degrees.
Put the shredded meat from the chicken in the bottom of a 2-quart casserole dish. Combine the broth and cream of chicken soup in a saucepan and bring it to a boil. Pour this mixture over the shredded chicken.
In a medium mixing bowl, combine the flour, salt and pepper. Stir in the melted butter and buttermilk. Pour this over the casserole but do not stir it into the soup/broth mixture.
Bake for approximately 45 minutes or until the crust is brown and the filling is bubbly.