Chicken Pot Pie

I love meals that are homemade, but easy to make. It's always nice to have a few easy to throw together meals aside from boxed macaroni and cheese and hot dogs.

A few months ago I decided that I wanted to make chicken pot pie from scratch. I searched around online and found a Paula Deen recipe called "Hurry Up Chicken Pot Pie". I changed just a few things, based on personal taste, and it was awesome and easy to make. We always have all of the ingredients, except for the chicken, in the house so I can make this recipe without having to make a big shopping trip. The first time I made it, I used two small dishes so that Lucas and I could have individual servings, which was nice. But a single casserole means less dishes and more sharing :]

Hurry Up Chicken Pot Pie

Ingredients:

• 2 chicken breasts, cut into 1 inch cubes
• 1 1/2 cup instant biscuit mix
• 1 cup milk
• 1/4 cup butter (half a stick), melted
• 1 can of cream of chicken soup
• Salt and pepper, if desired
• 1/2 cup frozen peas
• 1/2 cup thinly sliced carrots (I used a vegetable peeler to make slices)
• 1 cup chicken broth

Directions:

1.  Preheat oven to 350 degrees F
2. Cook pre-cut chicken
3. Layer chicken, peas, and carrots in the bottom of either a 2 quart casserole or two 1 quart casserole dishes
4. Mix together broth, cream of chicken soup, and salt and pepper (if desired) in a medium mixing bowl
5. Pour broth and soup mixture over the layers of chicken, peas, and carrots
6. Stir together biscuit mix and milk in a small mixing bowl
7. Pour biscuit mix over top of casserole
8. Pour melted butter over top of biscuit mix
9. Bake for 30-40 minutes, until golden brown

This dish would be really good with other veggies too like broccoli or diced potatoes. You could also add herbs or garlic to it for a little more oomph.