Oh. my. dear. yummy. goodness.

I tried another one of Kelly's recipes she posted on her blog...and my, oh, my was it delicious!! It may have had something to do with the STICK OF BUTTER!!

I made a few modifications, but generally stuck to the originally recipe.

Paula Deen's Hurry Up Chicken Pot Pie

Ingredients
2 cups chopped cooked chicken breast
2 hard-boiled eggs, sliced {opted out...didn't want to take time to boil eggs!}
1/2 cup thinly sliced carrots {used 2 cups of frozen mixed vegs}
1/2 cup frozen green peas
1 (10 3/4-ounce) can cream of chicken soup {used the BIG family size b/c that's what I had in cabinet!}
1 cup chicken broth
Salt and pepper, optional
1 1/2 cups instant biscuit mix {used a package of Bisquik biscuit mix...was more than 1 1/2c, but was fine}
1 cup milk
1 stick melted butter

Directions
Preheat oven to 350 degrees F.
In a greased 2-quart {I used a 9x13} 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.

This is one of those "perfect for cold weather" meals!!