We are all looking for ways to stretch our grocery dollars these days and still make delicious meals for our families. In this series The Paula Deen Test Kitchen will share a new leftover recipe with you each week. Each recipe starts with the leftovers from one of Paula’s simple and classic dinner entrees. With those dinner leftovers, a few inexpensive fresh ingredients and items from your pantry we created a simple recipe sure to delight your belly and not break the bank.

This week is a recipe the kids will love and love to help make. Leftover Lemon Pepper and Rosemary Roasted Chicken from dinner becomes Hurry Up Chicken Pot Pie for lunch!

ORIGINAL RECIPE: Lemon Pepper and Rosemary Roasted Chicken
LEFTOVER RECIPE: Hurry Up Chicken Pot Pie

Hurry Up Chicken Pot Pie
Ingredients:
1 1/2 cup instant biscuit mix
1 cup milk
1 stick melted butter
1 (10 3/4-ounce) can cream of chicken soup
Salt and pepper, optional
1/2 cup frozen green peas
1/2 cup thinly sliced carrots
2 hard-boiled eggs, sliced
2 cups chopped cooked chicken breast
1 cup chicken broth

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.

Servings: 4-6 servings
Prep Time: 5 min
Cook Time: 45 min
Difficulty: Easy