Paula Deen Hurry Up Chicken Pot Pie

Paula Deen hurry up chicken pot pie takes 50 minutes and cooked chicken, peas, carrots and sliced eggs to make a golden biscuit-topped casserole. It's an easy weeknight chicken dinner for Sunday dinner, church supper or potluck night, and it's a fast shortcut with no pastry to roll or fuss.

Drizzle the melted butter over the biscuit batter just before baking, because it fries the top into that golden, crisp crust. Skip it and the topping bakes up pale and doughy instead.

Instead of rolled pastry, Paula pours a loose biscuit mix and milk batter right over the layered filling. The batter bakes into a soft, tender crust, so you can skip the rolling pin and still get a pot pie.

Paula Deen Hurry Up Chicken Pot Pie

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Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories

330

kcal

Layers of chicken, eggs, carrots and peas sit in a creamy soup gravy under a soft biscuit topping. In the oven the butter-drizzled batter turns golden and crisp on top while the filling bubbles underneath.

Ingredients

• 1 1/2 cups instant biscuit mix
  

• 1 cup milk
  

• 1 stick melted Butter
  

• 1 (10 3/4 oz) can cream of chicken soup
  

• 1/2 cup frozen green peas
  

• 1/2 cup thinly sliced carrots
  

• 2 hard-boiled sliced eggs
  

• 2 cups chopped cooked chicken breast
  

• 1 cup chicken broth
  

Directions

• Preheat the oven: Preheat your oven to 350°F and grease a 2-quart casserole dish. Then gather the chicken, eggs, carrots and peas so the layering goes quickly.
• Layer the filling: Layer 2 cups chopped cooked chicken breast, 2 sliced hard-boiled eggs, 1/2 cup thinly sliced carrots and 1/2 cup frozen green peas in the dish. Spread each one out evenly so every scoop gets a bit of everything.
• Mix the gravy: Stir together the 10 3/4 oz can of cream of chicken soup and 1 cup chicken broth in a bowl. Season with salt and pepper if you like, then pour it over the layers.
• Add the biscuit topping: Stir together 1 1/2 cups instant biscuit mix and 1 cup milk until you have a loose batter. Pour it evenly over the casserole, which will seep into the filling as it bakes.
• Butter and bake: Drizzle 1 stick melted butter over the batter, then slide the dish into the oven. Bake for 30 to 40 minutes, until the topping is golden brown and the edges bubble.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use rotisserie chicken in this pot pie?

Yes, a store-bought rotisserie chicken is the easiest way to get 2 cups of cooked chicken. Pull the meat off the bones and chop it, and skip the skin so the filling doesn't turn greasy.

Can I swap the frozen peas and carrots for a mixed vegetable bag?

A bag of frozen peas and carrots works fine in the same amounts. Use them straight from the freezer, since thawing first just makes them watery.

How do I store and reheat leftover pot pie?

Cover the dish and keep it in the fridge for up to 3 days. Reheat portions in a 350°F oven until hot in the middle, since the microwave softens the biscuit crust.

Can I make this chicken pot pie ahead of time?

You can layer the chicken, eggs and vegetables and mix the gravy a few hours ahead, then keep them covered in the fridge. Stir the biscuit batter right before baking, because it won't rise well if it sits.

Why is the middle of my biscuit topping still doughy?

A topping that stays gummy in the center usually needs more time, or the oven wasn't fully preheated. Keep baking until it's golden across the whole top and a toothpick comes out clean.