Post by stacy (FINALLY back!) on Sept 16, 2009 11:58:59 GMT -5
Another one of Paula Dean's quick and easy recipes she shared today. I haven't tried this yet, but I do think it might be on the menu tonight, lol. Enjoy!
Easy Chicken Pot Pie
Pie Filling: 1/2 cup Peas, frozen or fresh cooked til just tender 1/2 cup Carrots, frozen or fresh, sauteed in 1 t. butter til just tender 2 boneless, skinless chicken breasts, diced to bite size pieces 2 hard boiled eggs, sliced thin 1 Can of cream of chicken soup OR 1 can chicken gravy
Crust: 1 1/2 cup Biscuit mix such as Bisquick 1 cup milk 1 stick melted butter
Prepare Pie: Add chicken, peas, carrots, sliced eggs in layers in casserole dish. Pour over with cream of chicken soup or chicken gravy. In separate bowl, mix biscuit mix and milk and stir together until blended. Mix will be slightly lumpy. This mixture will also be more runny than a typical biscuit mix only because you're not making a pie topping, you want the mixture to be able to run down through the pie mixture. Then drizzle over the top of the pie 1 stick of melted butter. Do not stir! Bake at 350 degrees for 30-35 minutes.