Chicken Pan Pie

Ingredients

• 1 (2 1/2 to 3 lb.) chicken, cooked, deboned and skinned
• 1 can Veg-All, drained
• 1 can cream of celery soup
• 2 c. chicken broth
• 2 hard-boiled eggs, grated
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 c. self-rising flour
• 1 c. buttermilk
• 1 stick butter, melted