Hurry Up Chicken Pot Pie

Recipe from Paula Deen
2 cups Chopped cooked chicken breast
2 Hard boiled eggs, sliced
½ cup Thinly sliced carrots
½ cup Frozen green peas
1 can Cream of chicken soup
1 cup Chicken broth
S&P to taste
1½ cups Instant Biscuit mix
1 cup Milk
1 stick Melted butter

Melanie’s version of the recipe
2 cups Chopped cooked chicken breast
½ cup Pearl onions
½ cup Chopped mushrooms
½ cup Sliced celery
1 cup Frozen green peas
1 cup Yukon potatoes, diced
1 cup Fresh (or frozen) carrots, diced
1 cup Frozen white corn
1 can Cream of chicken soup
1 cup Chicken broth
S&P to taste
2 cups Instant Biscuit mix
1¼ - 1½ cups Milk
½ stick Melted butter


Preheat oven to 375 degrees

In a greased 2-quart casserole (or larger if adding more vegetables), layer the chicken, eggs, carrots, and peas (or any vegetables of your choice). Mix the soup, chicken broth, and season with S&P, 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, 30-40 minutes.

NOTE: since I added potatoes and quite a few other vegetables, I sautéed all the vegetables together until tender… starting with the potatoes, mushrooms, carrots and celery. Then I added the frozen pearl onions, peas and corn. You can also blanch or microwave the potatoes (so they are tender) before adding them to the pot pie.

Other vegetable suggestions: broccoli, cauliflower; can sauté garlic as well

From the freezer: defrost completely. If desired, melt a ½ stick of butter and drizzle over the topping. Bake in a preheated 375° oven for approx 45 minutes (can take up to an hour if it’s still a little frozen). Cook until the topping is golden brown.