When I first began this blog I promised myself I would NEVER reference a single recipe from my all time favorite southern cook Paula Deen. I know what you are thinking, who doesn't love Paula, but my love is deeper than most. Paula Deen taught me how to cook. Seriously, she did! My whole life I grew up eating good ol' southern cooking (my mama don't cook fat free) and I wanted to do the same for my family once I got married. Once I received my first "Lady" cookbook I knew I had struck recipe gold. As I flipped through the recipes I realized, cooking is not hard and I began thinking, "I can do that!" I could and by golly I became good at it! The recipes I grew up eating at family pot lucks, get togethers, family dinners, and church suppers were suddenly ones I could master. I knew how to make them and it was fun! Cooking became something I did HAVE to do but something I looked FORWARD to! I even love to go grocery shopping so much it should be a sin. Although this new found love of cooking and all things Paula Deen have not helped my post wedding weight it sure has been fun!
Last night I made this recipe for the first time. Lord knows I was wondering where it had been my whole life! It has to be the most delicious pot pie I have ever eaten (and y'all... I have eaten a few)!
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 can cream of chicken soup
1 cup chicken broth
salt and pepper to taste
1 1/2 cups instant biscuit mix
1 cup milk
1 stick melted butter
Directions
Preheat oven to 350 degrees. In a greased 2 quart casserole dish layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt in a separate bowl. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle melted butter over the topping. Bake until the topping is golden brown (30-40 minutes).
Tips: I accidentally wrote "cream of mushroom soup" on my grocery list so that is what I used. It tasted great and added a little something with the mushrooms. We also loved the eggs so don't leave that out. It really made the dish unique and added a special flavor. Oh and one more thing. The next time I make this I plan to use the chicken from a fresh rotisserie chicken bought at the grocery store. I think that would REALLY make it yummy! I'll let you know how that turns out!
If you have a better recipe that is easier I would LOVE to have it. I don't think there is one out there that could beat this!
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment