Boil chicken with salt and pepper until cooked through.

Remove chicken from the pot and let it cool slightly.

Debone the chicken and shred or chop the meat.

Preheat oven to 350°F (175°C).

Place the shredded chicken in a casserole dish.

In a separate bowl, combine the cream of celery or cream of chicken soup and chicken broth.

Pour the soup mixture over the chicken in the casserole dish.

In a separate bowl, combine the self-rising flour, sweet milk, and margarine.

Mix until just combined.

Drop spoonfuls of the flour mixture over the chicken and soup mixture in the casserole dish.

Arrange hard-boiled eggs on top of the pie.

Bake in the preheated oven for 40 minutes, or until the top is golden brown and the filling is bubbly.

Let cool slightly before serving.