<http://schema.org/recipeInstructions>
" Preheat oven to 400 degrees F. Unfold pastry; roll to size of 2-1/2-quart baking dish. Invert dish over pastry; with knife, trim pastry to fit. Place pastry on cookie sheet; refrigerate. In 12-inch skillet, melt 1/2 tablespoon margarine on medium-high. Add chicken; sprinkle with 1/4 teaspoon each salt and pepper. Cook 5 minutes or until browned, stirring; transfer to plate. With fork, prick pastry all over. Bake 10 to 15 minutes or until browned. In same skillet, melt 1/2 tablespoon margarine on medium-high. Add shallots; cook, stirring, 2 minutes (If pan is dry, add 2 tablespoons water.) Add mushrooms and carrots. Cook 6 minutes, stirring. Add wine; boil 2 minutes or until dry. Stir in flour, then broth; heat to boiling on high. Stir in chicken and juices. Simmer on medium 5 minutes or until chicken is cooked (165 degrees F). Stir in half-and-half, peas, and tarragon; simmer 1 minute. Pour into dish; top with pastry."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a15185/creamy-chicken-mushroom-pie-recipe-ghk0113/?src=shelter_footer>