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Sunday, January 9, 2011

Hurry Up Chicken Pot Pie

By Paula Deen
Source: Food Network
  • 2 cups chopped cooked chicken breast
  • 2 hard-boiled eggs, sliced
  • 1/2 cup thinly sliced carrots
  • 1/2 cup frozen green peas
  • 1 (10 3/4-ounce) can cream of chicken soup
  • 1 cup chicken broth
  • Salt and pepper, optional
  • 1 1/2 cups instant biscuit mix
  • 1 cup milk
  • 1 stick melted butter

  1. Preheat oven to 350 degrees F.
  2. 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.

1 comment:

  1. Well, I made this in a quicker version than Paula.
    I took 2 pre-made pie crusts, placed 1 in the pie pan and then layered the rotisserie chicken I purchased from the grocery store. I bought a frozen Mirepoix mix (celery, carrots & onions) & used 1 cup total. I placed the vegis over the chicken and then the soup mixture over the vegis. Next time, I might use a little cornstarch to thicken a bit. I didn't use any salt or pepper. Then I placed the other pie crust on top. Then melted a tablespoon of butter and drizzled on the top crust. Baked till golden brown. Delish!

    Next time I'll use cream of chicken soup with herbs, I saw this at the grocery store after I made this recipe. It was yummy & I'll make again.