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HURRY UP CHICKEN POT PIE - PAULA DEEN

A QUICKER VERSION OF CHICKEN POT PIE
Takes about 1 hour, start to finish. 4-6 servings
 

Ingredients

2  cup  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
Salt and pepper, optional
1 1/2  cup  instant biscuit mix
1  cup  milk
1 stick melted butter
1  cup  chicken broth

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.

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Added about 3 months ago

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