Hurry Up Chicken Pot Pie
Prep: 5 min | Cook: 35 min | Servings: 4
Recipe courtesy Paula Deen. Serves 4 to 6.
Ingredients
- 2 cup Chicken breast, cooked, chopped
- 2 Egg, hard-boiled, sliced
- 1/2 cup Carrot, thinly sliced
- 1/2 cup Pea, frozen green peas
- 1 can Cream of chicken soup, 10 3/4-ounce
- 1 cup Chicken broth
- Salt, optional
- Black pepper, optional
- 1 1/2 cup Biscuit mix, instant
- 1 cup Milk
- 8 tbsp Butter, 1 stick, melted
Directions
- Preheat the oven to 350 degrees F.
- Layer the chicken, eggs, carrots, and peas in a greased 2-quart casserole. Mix the soup and broth, season if you like, and pour over the layers.
- Stir the biscuit mix and milk together and pour over the casserole. Drizzle with the butter.
- Bake until the topping is golden brown, 30 to 40 minutes.