Chicken pot pie

For the filling:
As much cooked chicken meat as you'd like, as little as 1 breast or as much as a whole bird
2-3 cups chicken broth
1 can veg-all (drained) (or 1 1/2 cups mixed vegetables)
1 can condensed cream of chicken soup (or homemade equivalent)

For the crust:
1 1/2 cup self raising flour
1 1/2 cup buttermilk
1/2 stick butter (~57g, 2 oz), melted
dash of onion salt
dash of ground black pepper

Place chicken in the bottom of a baking dish. Put chicken broth, vegetables, and cream of chicken soup into a pot. Bring to a boil and pour over the chicken.

Make a batter of the flour, buttermilk, melted butter, onion salt, and black pepper and pour over the other ingredients. You can sprinkle over a bit of dried parsley if desired. Bake in a preheated 400F/200C oven for 45 minutes to 1 hour.