Welcome! Subscribe now to view all shows. Login / Learn More
 

More Views

More Views

Hurry Up Chicken Pot Pie Recipe by Paula Deen

Easy Level
50 MIN 10 Prep + 40 Cook
4-6 Servings
$ /Serving
Print
Easy Level
50 MIN 10 Prep + 40 Cook
4-6 Servings
$ /Serving

Hurry Up Chicken Pot Pie Recipe by Paula Deen

Easy Level
50 MIN 10 Prep + 40 Cook
4-6 Servings
$ /Serving

Ingredients

  • 1 1/2 cups instant biscuit mix
  • 1 cup milk
  • 1 stick butter, melted
  • 1 (10 3/4 oz) can cream of chicken soup
  • 1/2 cup frozen green peas
  • 1/2 cup carrots, thinly sliced
  • 2 hard-boiled eggs, sliced
  • 2 cups chopped cooked chicken breast
  • 1 cup chicken broth

Preparation

Preheat oven to 350°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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product

Preparation

Preheat oven to 350°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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product