Okay that was my Paula Deen impression. Was it close? Don't answer that. All kidding aside, Paula Deen is a sweet woman and while sometimes her recipes scare me with their insane amounts of butter, they also look delicious. So don't fear the butter, everyone. It makes you happy. And if your arteries are going to go out, I'm sure they'd want to go out happy.
I got a rotisserie chicken on sunday because I was starving while shopping for groceries and I couldn't think of something I could IMMEDIATELY upon getting home. After lunch, I went and picked that sucker clean and wound up with a whole mess of chicken meat. And since I've been kind of sick lately and not feeling well, I wasn't exactly feeling very creative, so I took a trip to the internet for ideas. Voila.
This isn't a pot pie so much as it is.. a chicken cobbler? I don't know. It was pretty good, almost like chicken and dumplings but less soupy.
The recipe is simple, you will need: Chicken
1/2 cup each of peas and sliced carrots. I diced mine up. I also read some people's carrots weren't properly cooked so to thaw my peas, I stuck them and the carrots in the microwave for about 3 minutes and they were just a little softened for when they went in the oven. Turned out perfectly.
A can of cream of chicken soup, a cup of chicken broth.
And some milk and some biscuit mix. Don't talk smack about my mutant milk. I'll cut you. Lactaid milk is so creamy and delicious, I can't believe it has no dairy in it. I am a believer. Also, Sean is lactose intolerant.
So you put your chopped up chicken in a 2 and a half quart baking dish, then pour your peas and carrots over top.
Mix together your soup and broth, add salt and pepper if you think it's needed. Mine definitely needed no salt. But I added a little black and cayenne pepper. I couldn't really taste the cayenne in the end.
Pour it over your chicken, carrots and peas. I stirred around the stuff underneath juuust a little bit to make sure all the sauce got to the bottom. I also didn't measure my half cup, I just poured half the can so it might've been a little thinner than it should have been.
Then you stir together your milk and biscuit mix and pour it over the top of your filling. Slowly. It won't be perfect, it'll kind of sink a bit, just spread it as best you can without stirring it together. Now, the recipe called for a whole stick of melted butter to be poured on top (yikes) and I wasn't going to do this step but I found a little bit of a stick of butter in the fridge so I melted that and poured it on. It still seemed like a lot. Oh and I was so excited to put it in the oven I forgot to take pictures. You can kind of see it, right?!
Bake at 350 degrees for 30-40 minutes. Some people said they had to put theirs on for longer, mine wound up being something like 50 minutes before my biscuit crust was acceptably brown in the center.
It was very tasty. And so easy! The filling seemed a liiiittle liquidy in the first few scoops but it settled down after that. So good.
Mmmm.
Hurry Up Chicken Pot Pie (original recipe by Paula Deen)
- 2 cups of chopped cooked chicken
- 1/2 cup frozen peas
- 1/2 cup carrots, sliced thin or diced
- 1 (10 3/4-ounce) can cream of chicken soup
- 1 cup chicken broth
- salt and pepper if desired
- 1 1/2 cups biscuit mix
- 1 cup milk
- Up to a stick of melted butter (if you're crazy)
Preheat oven to 350 degrees F.
In a greased 2-quart casserole dish, layer the chicken, 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.
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