Hurry Up Chicken Pot Pie

By á-46

Ingredients

• recipe by Paula Deen
• 2 cups chopped cooked chicken breast(rotisserie chicken)
• 2 hard-boiled eggs, sliced
• 1 7oz bag frozen pearl onions
• 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
• (or use puff pastry sheet)
• 1 cup milk
• 1 stick melted butter

Preparation

Step 1

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. (Or top with sheet of puff pastry)

Bake until the topping is golden brown, 30 to 40 minutes.