Hurry Up Chicken Pot Pie
Every time I go back to the States to visit my family, I make it a point to watch my favorite shows on the Food Network. I mean, who can not adore Paula Deen? She's such a sweet, fun-loving lady who clearly loves spending time in the kitchen, and her recipes always put a smile on my face (although for the sake of my health, I balance them out by a couple of months!). I never really liked chicken pot pie growing up, because I always had these images of those humongous, "Hungry Man" pot pie dinners in my mind, and frankly that just seemed gross. However, I've been trying to branch out lately with my recipes, and I decided to give Paula Deen's pot pie a chance. I'm beginning to find that you can rarely go wrong with Southern cooking!
A couple of things I changed-first, the hard boiled eggs. Will and I really don't care for them, and I think they would have been out of place in this otherwise delicious meal. Another thing was the lack of flavor in Paula's original recipe. She recommends adding salt and pepper "to taste" in the broth and cream of chicken mixture, and to be honest that wouldn't have been enough for me. Seeing as how I've just returned from Louisiana and I'm on a Cajun kick, I added some Slap Ya Mama seasoning to the cooked chicken, and I was very happy with the results.
- 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
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.