4 c. bite size pieces cooked chicken
1 (10 3/4 oz.) can condensed chicken broth
1 (10 3/4 oz.) can condensed cream of chicken
1/2 tsp. dried tarragon (spice)
1 (16 oz.) can peas and carrots, drained
1 1/2 c. flour
2 tsp. baking powder
1 1/2 c. buttermilk
1/2 c. butter, melted

Heat oven to 350 degrees. Place chicken in lightly greased 13 x 9 x 2 inch baking dish. Mix chicken soup, broth and tarragon, pour over chicken. Arrange peas and carrots over top. Mix flour and baking powder in a bowl, add buttermilk and butter. Stir to form a thin dough, pour evenly over chicken mixture. Bake uncovered for about 1 hour until crust rises to top, browns lightly. Makes 6 servings.