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Hurry Up Chicken Pot Pie
Recipe courtesy Paula Deen

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

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

Instructions
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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Copyright 2006 Television Food Network, G.P., All Rights Reserved