This casual dish is a shortcut version of the lavish Chicken Pot Pie on our dinner menu.
Recipe information
Yield
serves 4-6
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 cup chicken broth
One 10 3/4-ounce can cream of chicken soup
Salt and pepper (optional)
1 cup Lady & Sons Biscuit Mix
1 cup milk
1/2 cup (1 stick) melted butter
Preparation
In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the broth with the soup, 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 at 350 degrees until the topping is golden brown, 30 to 40 minutes.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
