It’s that time again! This month 2 of the recipes were chosen by Christine of Journeys of Mangonett. Go check out her blog for other yummy ideas. You can also go to the Dinner Diva site to see the other recipes that were chosen for the month.
I was pretty excited to see this recipe as one of the choices for the month. Another cooking group called Barefoot Bloggers, named after the fact that they cook recipes out of The Barefoot Contessa’s cookbooks, had recently made Chicken Pot Pie. I was craving Chicken Pot Pie but not feeling brave enough to tackle it! Someone must have read my mind!
This recipe turned out really well. Next time I will make some additions. Yes, I will be making this again. Next time I will add some potatoes to help thicken the sauce as it was a bit “soupy” and I add a bit more to the vegetables. I might also finely chop up half an onion for added taste.
Hurry Up Chicken Pot Pie
source: Paula Deen
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.