Biscuit-Topped Chicken Pot Pie

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1 tbsp vegetable oil

3 carrots , sliced

2 cups quartered mushrooms

1 small onion , chopped

1/2 tsp dried tarragon

1/2 tsp each of salt and pepper

1/3 cup all-purpose flour

1-3/4 cups milk

1-3/4 cups sodium-reduced chicken stock

2 cups green beans , cut in 2-inch (5 cm) lengths

3 cups shredded cooked chicken

1 tsp Dijon mustard

1-1/2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

1/3 cup cold butter , cubed

2/3 cup milk

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