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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.

Additional Notes:
*I used a 9×13 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.

*You can use canned veggies instead of frozen.  Just drain and rinse well.

*Add any veggie you like (corn, onion, green beans, etc) 


*Baking time may vary.  If you use the biscuit mix, stick a fork or toothpick in to make sure it is done.