1Put the chicken in a pot, add some salt and pepper and/or other seasonings to your liking. Cover with water. Remove chicken from pot, reserving stock made and place in bowl in refrigerator to cool. When chicken is cool, debone and chop up chicken
2Preheat oven to 425. Put the chicken and vegetables (combined) in a 13x9 baking dish. Combine the stock and soup in a saucepan and bring to a boil. Pour the broth mixture over the chicken.
3In a separate bowl, mix the baking mix with the pepper. Stir in the melted butter and the buttermilk Pour this over the chicken and vegetable mixture and smooth over the top; DO NOT STIR!!
4Bake until crust is browned and the filling is bubbly, about 45 minutes.