4 c. chicken, cooked & bite-size pieces
1 can condensed cream of chicken soup
1 can condensed chicken broth
1/2 tsp. dried tarragon
1 (16 oz.) can peas & carrots, drained
1 1/2 c. all-purpose flour
2 tsp. baking powder
1 1/2 c. buttermilk
1/2 c. butter, melted

Place chicken in lightly greased 13 x 9-inch dish. Mix chicken soup, broth and tarragon; pour over chicken. Arrange peas and carrots over top. Mix remaining ingredients; pour evenly over chicken mixture. Bake at 350 degrees, uncovered, for about 1 hour until crust rises to top and browns. Makes 6 servings.