Hurry up Chicken Pot Pie (Paula Deen)

This is a quick chicken pot pie recipe from Paula Deen. It is so easy to make, and you could modify this recipe in so many ways.

• Ready In: 45 mins
• Serves: 4-6
• Yields: 1 pie

Ingredients

• 2  cups  chopped  cooked chicken breasts
• 2  hard-boiled eggs, sliced
• 1⁄2 cup  thinly sliced carrot
• 1⁄2 cup frozen green pea
• 1 (10 3/4ounce) can  cream of chicken soup
• 1  cup chicken broth
•  salt and pepper (optional)
• 1 1⁄2 cups  instant biscuit mix
• 1  cup milk
• 1⁄2 cup  melted butter

Directions

1. Preheat oven to 350 degrees F.
2. In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas.
3. Mix the soup, chicken broth, and season with salt and pepper, if desired; pour over the layers.
4. Stir together the biscuit mix and milk, and pour this over the casserole.
5. Drizzle butter over the topping.
6. Bake until the topping is golden brown, 30 to 40 minutes.