Chicken Pot Pie

Its been a while since I've posted any pictures of my cooking adventures. Which really means its been a while since I've actually cooked at all. But I saw this recipe online and decided I had to try it. Mainly because I've always been a big fan of chicken pot pie, but I've never attempted to make it before. The recipe is Paula Deen's but I found it on Kelly's Korner. This recipe seemed easy enough so I decided to give it a try!

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.I didn't actually use any egg since I thought it sounded a little odd. But if anyone's brave enough to try it that way I'd love to hear how it turns out. And I wasn't sure how thin to slice the carrots, but this size worked pretty well. I did use baby carrots sticks, so I'd think if you used full sized carrots you might want them skinnier.

Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers.You can kind of tell from the picture I didn't do the best job mixing the two soups, but it all wound up working out fine in the end.

Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping.I was a little worried at first since I didn't seem to get the crust over the entire dish. Part of me thinks I could have used a little more crust, but the afterwards crust wound up being a tiny bit thick in a few places. I probably should have just poured it over slightly more even. With the butter, knowing it was a Paula Deen recipe, I didn't think the entire stick was necessary. Instead I used about 3/4 of a stick. Again, I could have done better at spreading it out when I was pouring.

Bake until the topping is golden brown, 30 to 40 minutes.I wound up baking it for closer to 50 minutes. I was wondering why I had to bake it so much longer to get the crust to brown, and realized it was most likely due to not using the whole stick of butter. Although there were one or two carrots that were still a little crunchy, so it probably worked out better cooking it longer.

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!
And if you're looking to see only the recipe without all my so-called helpful comments.

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