This casual dish is a shortcut version of the lavish Chicken Pot Pie on our dinner menu.

Ingredients

　　2 cups chopped cooked chicken breast

　　2 hard-boiled eggs, sliced

　　1/2 cup thinly sliced carrots

　　1/2 cup frozen green peas

　　1 cup chicken broth

　　One 10 3/4-ounce can cream of chicken soup

　　Salt and pepper (optional)

　　1 cup Lady & Sons Biscuit Mix

　　1 cup milk

　　1/2 cup (1 stick) melted butter

　　In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the broth with the soup, 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 at 350 degrees until the topping is golden brown, 30 to 40 minutes.

　　Paula Deen's Kitchen Classics