Hurry up Chicken Pot Pie (Paula Deen) |
|
 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
This is a quick chicken pot pie recipe from Paula Deen. It is so easy to make, and you could modify this recipe in so many ways. Ingredients:
2 cups chopped cooked chicken breasts |
2 hard-boiled eggs, sliced |
1/2 cup thinly sliced carrot |
1/2 cup frozen green pea |
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 |
1/2 cup melted butter |
Directions:
1. Preheat oven to 350 degrees F.
2. In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas.
3. Mix the soup, chicken broth, and season with salt and pepper, if desired; pour over the layers.
4. Stir together the biscuit mix and milk, and pour this over the casserole.
5. Drizzle butter over the topping.
6. Bake until the topping is golden brown, 30 to 40 minutes.
|
|