Chicken Pot Pie

Chicken Pot Pie

1 1/2 cup instant biscuit mix
1 cup milk
1 stick melted butter
1 can cream of chicken soup
Salt and pepper, optional
1/2 cup frozen green peas
1/2 cup thinly sliced carrots
2 hard-boiled eggs, sliced
2 cup chopped cooked chicken breast
1 cup chicken broth


Preheat oven to 350
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

by: rhayne smith