Paula Deen's Hurry Up Chicken Pot Pie
Ingredients
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
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.
I was actually a little worried when it came to tasting it myself with all the slight changes I made, but turned out it was really good! The filling tasted exactly like a normal chicken pot pie. I was slightly scared with how the crust would turn out since that's my favorite part of a pot pie, but I had no worries there. Although the crust wasn't very flaky, but still really tasty. But not only did it taste good, it was so easy to make. Really the hardest part for me was just cooking the chicken breasts. We have enough left over for dinner tonight as well, and the boy's already been asking me to bake a second one to eat tomorrow. I guess you could say it was a success!
Paula Deen's Hurry Up Chicken Pot Pie
Ingredients
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
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.
~Shoshanah
yummmmmmmmm
ReplyDeleteThat sounds so good, and I am intrigued by the egg! I love boiled eggs, so if I put them in the potpie, I just won't tell the boyfriend about them :)
ReplyDeleteInstead of cooking chicken breast you can just use a rotisserie chicken if you ever want to make it again and cut out cooking the chicken.
ReplyDeleteI love this!!! I love how you've got a nice meal with almost no work... Your recipe has officially been bookmarked for my future making!!
ReplyDeleteOh, and my grand-mother puts hardboiled eggs in her lasagna... It adds a SUPER good texture but you'd NEVER think it was eggs!
ReplyDeleteThat looks delicious! I am not a huge fan of eggs, so I think I would probably skip that one as well. ;)
ReplyDeleteI think that since you and Kelly BOTH did this recipe, I just might have to try it. =)
P.S. you're featured on my blog - woo!
I love chicken pot pie!! I have several food network versions in my recipe folder, but I have yet to make one because the boy would never eat it. oh, the sacrifices of living with a pickier eater than me :)
ReplyDeleteOh my lanta... this recipe looks SO good. I've got to make it soon.
ReplyDelete