Crispy Crusty Chicken Pie

This recipe was given to my family by my great-aunt, Mary Katherine. It is the epitome of comfort food.

3 chicken breasts, boiled
1½ c. chicken broth (from the chicken you boiled)
1 8-oz. can cream of celery soup
1 stick margarine, melted
½ tsp. pepper (or more, to taste. I like more)
1 c. self-rising flour
1 c. milk

Cut up the chicken into small bite size pieces and spread out in a 9x9 pan. Mix broth and soup until smooth, and then pour over the chicken. Combine the melted margarine, pepper, flour and milk until smooth and pour over the chicken mixture. Bake in a preheated oven at 375˚F for 30 minutes or until golden brown on top.