Hurry Up Chicken Pot Pie by Paula Deen

2 cup 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 Salt and pepper, optional 1 1/2 cup instant biscuit mix 1 cup milk 1 stick melted butter
Directions:
Preheat oven to 350 degrees F. In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix 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 F until the topping is golden brown, 30-40 minutes. Yield: 4-6 servings Prep time: 5 minutes Cook time: 30-45 minutes Ease of Preparation: Easy Recipe courtesy of Paula Deen