 Bisquick Chicken Pot Pie | |
I can't remember if I posted this, but it is EASY and YUMMY. Perfect for leftover chicken.
NOTES: I made it without the hard-boiled egg but with sliced mushrooms. Instead of pouring the butter over the uncooked Bisquick mix, I would recommend brushing half of it on a few minutes into baking and then the rest right before it is done - adds some difficulty and time, but I found that the butter pools in some places if you drizzle it on in the beginning.
Chicken Pot Pie
2 cups chopped cooked chicken breast
2 hard-boiled eggs, sliced
1/2 cup thinly sliced carrots
1/2 cup frozen green peas
1 (10 3/4-ounce) can cream of chicken soup
1 cup chicken broth
Salt and pepper, optional
1 1/2 cups Bisquick
1 cup milk
1 stick melted butter
Preheat oven to 350 degrees F.
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. | 
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