
My husband loves chicken pot pie and was on me for ages to make it. Well, I tried a number of recipes - everything from using puff pastry to a recipe with a million ingredients ( I swear!). All of them were very time consuming and never tasted exactly right.
Finally, I turned to my faithful friend
Paula Deen and she supplied the best recipe ever! It's so quick and easy that I can even make it after work during the week (as long as I have the chicken cooked and shredded ahead of time). Best of all? My husband loves it! Enjoy!
Hurry Up Chicken Pot Pie
Ingredients:
1 1/2 cup instant biscuit mix
1 cup milk
1 stick melted butter
1 (10 3/4-ounce) can cream of chicken soup
Salt and pepper, optional
1/2 cup frozen green peas ( I add more peas and carrots)
1/2 cup thinly sliced carrots
2 hard-boiled eggs, sliced
2 cup chopped cooked chicken breast (I shred mine)
1 cup chicken broth
Directions
Preheat oven to 350 degrees F.
In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.