Wednesday, February 8, 2012

Chicken Pot Pie

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


 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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