Hurry Up Chicken Pot Pie

Hurry Up Chicken Pot Pie
2 cups chopped cooked chicken breast (about 2 breasts)
2 hard-boiled eggs, sliced
1/2 cup thinly sliced carrots
1/2 cup frozen green peas
1 (10 3/4 oz.) can cream of chicken soup
1 cup chicken broth
salt and pepper, to taste
1 1/2 cups instant biscuit mix
1 cup milk
1 stick melted butter

Directions:  Preheat oven to 350 degrees. In a greased 2-quart casserole dish, layer the chicken, eggs, carrots, and peas. In a separate bowl, mix the soup and chicken broth together and season with salt and pepper. Pour mixture over the layers of chicken & vegetables. In separate bowl, stir together the biscuit mix and milk and pour this over the casserole. Drizzle melted butter over the biscuit mix topping. Bake until the topping is golden brown, 30 to 40 minutes.

Modifications:
-I used 1/2 bag of frozen peas and carrots.

Here's what I started with:

Here's how I did it:

#1 I preheated the oven to 350 degrees.

#2 I put the chicken on to cook.

#3 After the chicken was cooked , I cut it up into pieces and layed it out in a 9x13 baking dish sprayed with cooking spray.

#4 2 sliced up hard-boiled eggs went on top of the chicken.

#5 1/2 bag of frozen peas and carrots went on top of the chicken and eggs.

#6 I mixed together the cream of chicken soup and 1 cup of the chicken broth and poured it across the chicken and veggies.

#7 In a separate bowl, I mixed the biscuit mix and milk and then poured it all over the top of the other stuff.

(horrible picture)

#8 The melted butter was poured all over the biscuit mix.

#9 Into the oven at 350 degrees for about 45 minutes.

The Finished Product:

Review:

I got this recipe from my sister a while back and I have just been waiting for it to turn cold to pull it out and use it.  Well, it was 17 degrees today so I think that qualifies.

This recipe really was simple.  It could easily be turned into a crockpot meal just by putting everything into the crockpot and then making biscuits or even croissants at dinnertime.  The carrots and peas were cooked perfectly and the juice with the Bisquick mix was great.  Scott told me that he doesn't even really care for chicken pot pie that much normally and he went on and on about how great this was.

I used a 9x13 baking dish but I wish that I would have used 2 cans of cream of chicken soup instead of only one. 

I think, too, that if you didn't want to mess with the Bisquick you could easily open up a can of biscuits or croissants and place them on top and just let them rise right on the chicken mixture.

Here are some additional notes from my sister:

I used fresh baby carrots & sliced those up. They were still a bit crispy after baking, so if you want softer veggies, use canned sliced/diced carrots.


I used canned peas instead of frozen.


I used egg, although that could be optional if you don't like eggs. (I liked it in there, though!)


Any other veggie could easily be added to this dish... corn, onion, green beans, etc.


I had to bake this casserole almost 55 minutes before the topping was done all the way through--not sure if that's because of my oven or what so check to be sure topping is done with a toothpick before scooping this out into bowls.