Mom'S Chicken Pie

• 4 c. bite size pieces cooked chicken
• 1 (10 3/4 oz.) can condensed cream of chicken soup
• 1 (10 3/4 oz.) can condensed chicken broth
• 1/2 tsp. dried tarragon
• 1 (16 oz.) can peas and carrots, drained
• 1 1/2 c. all-purpose flour
• 2 tsp. baking powder
• 1 1/2 c. buttermilk
• 1/2 c. butter (not margarine), melted

1. Heat oven to 350u0b0.
2. Place chicken in lightly greased 13 x 9 x 2-inch baking dish.
3. Mix chicken soup, broth and tarragon; pour over chicken.
4. Arrange peas and carrots over top.
5. Mix flour and baking powder in a bowl; add buttermilk and butter.
6. Stir to form a thin dough; pour evenly over chicken mixture.
7. Bake uncovered about 1 hour until crust rises to top and browns lightly.
8. Makes 6 servings.

bite size pieces cooked chicken, condensed cream, condensed chicken broth, tarragon, peas, flour, baking powder, buttermilk, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=543374 (may not work)