Chicken And Biscuits Pot Pie

Ingredients

• 1 3 lb chicken
• 1 can cream of chicken soup
• 12 tsp tarragon
• 1 16 oz can peas and carrots drained
• Biscuit Topping

Directions

1. Rinse chicken
2. Cook in water to cover in saucepan until tender
3. Bone and chop chicken reserve broth
4. Place chicken in 9 x 13-inch baking dish
5. Bring soup 1 soup can reserved broth and tarragon to a boil in saucepan stirring to mix well
6. Pour over chicken
7. Sprinkle peas and carrots over soup mixture
8. Spread Biscuit Topping evenly over casserole
9. Bake at 350 for 1 hour or until brown
10. Yield
11. 6 servings