When I was going through a hard time a couple of years ago, my good friend, Emily D. (queen of compassionate service!), brought by this pot pie for dinner for my family one night. We all loved it and it became one of Ethan's very favorite dinners. Big thanks to Emily ... who graciously gives credit to Paula Deen, as it is Paula's recipe and all.
Ingredients:
2 C cooked & chopped chicken
3 hard-boiled eggs, sliced*
1 C thinly sliced carrots
1 C frozen peas
1 can cream of chicken soup
1 C chicken broth
salt & pepper, if desired
1 1/2 C instant biscuit mix (aka Bisquick)
1 C milk
1/2 stick melted butter
Directions:
In a greased 2 qt casserole dish, layer the chicken, eggs, carrots, and peas.
In a separate bowl, combine the soup and chicken broth (and season with salt and pepper, if using). Pour over the chicken and veggies.
In another bowl, stir together the biscuit mix and the milk. Pour over the casserole.
Drizzle the butter over the top.
Bake at 350 degrees for about one hour, or until top is golden brown.
*Every time we eat this, Ben comments that it's weird to have hard-boiled eggs in a pot pie. Every time I tell him that if he doesn't like them, I can make it without. But every time he says that they're good and he likes them, but that it's just different. Funny us.
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