4 c. bite-size cooked chicken
1 can (10 3/4 oz.) condensed cream of chicken soup
1 can (10 3/4 oz.) condensed chicken broth
1/2 tsp. dried tarragon
1 can (16 oz.) peas & carrots, drained
1 1/2 c. all-purpose 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 about 1 hour until crust rises to top and browns lightly. Makes 6 servings.