4 c. cooked chicken
1 can creamed soup
1 can chicken broth
1/2 tsp. tarragon
1 can peas and carrots (drained)
1 1/2 c. plain flour
2 tsp. baking powder
1 1/2 c. buttermilk
1/2 c. melted butter

Heat oven to 350 degrees. Place chicken in lightly greased 13x9 inch pan. Mix soups and pour over chicken. Arrange peas and carrots over top. Mix flour and baking powder to 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.