Check out what my pal from Bless Us O Lord had to say about this wonderful recipe:
This recipe is Paula Deen’s. It’s not the same Chicken Pot Pie that she serves at The Lady and Sons, but I can’t imagine a better Pot Pie. Like many of Paula’s recipes, this one uses a can of cream soup. I personally use Cream of Celery, but the recipe calls for Cream of Chicken. And to save fat grams, I use a 98% fat-free can — I cannot honestly tell the difference. I know many cooks have issues with using a can of cream soup in their dish, but this does not taste like cream soup to me. This recipe also uses Bisquick, another purest no-no, but if Bisquick tastes this good, I’m fine with it. This is one of the only dishes in which I use Bisquick. This Pot Pie does not have a traditional pastry crust — it’s a biscuit style topping. But, the texture is not a bit dry. It’s moist and very tasty.
I honestly don’t care where this recipe came from because it is darn delicious! Thanks for sharing it with is, Barbara.
2 cups cooked, diced chicken
2 hard-boiled eggs, sliced
1 cup thinly sliced carrots
½ cup frozen green peas
1 cup chicken broth *
1 can Campbell’s low-fat cream celery soup
salt and pepper
2 cup biscuit mix (Bisquick)
1 1/4 cup milk
½ cup melted Kerrygold butter
In a bowl or large glass measuring cup, place carrots and frozen peas.
Add about 1/2 c. water and cover.
Microwave for 4 minutes.
In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas (picture below).
In a medium bowl, mix the broth with the soup and
season with salt and pepper.
Pour over layers.
In the same bowl (no need to wash it), stir together the biscuit mix and milk,
and pour over casserole.
Drizzle butter over topping (picture below).
Bake at 350 degrees until topping is golden brown, 40 to 50 minutes.
* I use 1 cup of chicken cooking liquid with 1 t. chicken bouillon added
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Quick Tip: I like to brush the crust with an egg wash so it gets that golden brown look.
Thank you Bless Us O Lord for this great recipe.