There's no question that I love love LOVE Paula Deen. If you've eaten dinner at my house, or attended a function where I brought a dish, you've eaten one of her recipes. I just think she embodies southern cooking. When I taste one of her recipes, I think of my Grandma in Pauline, South Carolina and the amazing dinners she used to make. Paula's Chicken Pot Pie is one of my favorites and is so incredibly simple. You can substitute any veggies you would like, or even use a can or two of Veg-All. Let me know what you think!
Hurry Up Chicken Pot Pie
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.
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