This recipe was clipped from a magazine, date unknown. Recipe is typed below along with a scanned copy.

MOM’S CHICKEN PIE

4 cups bite-size pieces cooked chicken
1 can (10 3/4 ounces) condensed cream of chicken soup
1 can (10 3/4 ounces) condensed chicken broth
1/2 teaspoon dried tarragon
1 can (16 ounces) peas and carrots, drained
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 cups buttermilk
1/2 cup butter (not margarine), melted

Heat oven to 350°. Place chicken in lightly greased 13x9x2-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.