Chicken And Biscuits Pot Pie - cooking recipe

Ingredients

1 (3 lb.) chicken
1 can cream of chicken soup
1/2 tsp. tarragon
1 (16 oz.) can peas and carrots, drained
Biscuit Topping

Preparation

Rinse chicken.
Cook in water to cover in saucepan until tender.
Bone and chop chicken; reserve broth.
Place chicken in 9 x 13-inch baking dish.
Bring soup, 1 soup can reserved broth and tarragon to a boil in saucepan, stirring to mix well.
Pour over chicken.
Sprinkle peas and carrots over soup mixture.
Spread Biscuit Topping evenly over casserole.
Bake at 350\u00b0 for 1 hour or until brown.
Yield:
6 servings.