Hurry Up Pot Pie

November 30, 2008 at 11:10 pm 1 comment

This was a great recipe from Dinner Diva’s. Joe really enjoyed it and thought it tasted “just like chicken pot pie.” I thought it was good also and would definitely make it again. It is a great comfort food. I did omit the hard boiled egg and reduced the amount of butter drizzled over the crust as it seemed to be a bit much.


Hurry Up Pot Pie
2 cups chopped cooked chicken breast
2 hard-boiled eggs, sliced  (I omitted)
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
1 cup milk
1 stick melted butter (I only used 1/2 stick)


Preheat oven to 350 degrees.

In a greased 2-quart casserole, layer the chicken, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper. 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.

Source: Adapted from Dinner Divas, originally from Paula Deen


Entry filed under: Chicken, main dish.

Roasted Chicken with Bacon Cranberry Bars

1 Comment Add your own

  • 1. Joelen  |  November 30, 2008 at 11:51 pm

    This looks delicious and I would have omitted the hard boiled eggs too! – lol

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