A delightful twist on the classic chicken pot pie, this recipe is quick, easy, and full of flavor.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and a golden topping.
In a greased 2-quart casserole dish, layer the shredded chicken, sliced hard-boiled eggs, carrots, and peas.
Arrange the layers evenly for consistent flavor in every bite.
In a mixing bowl, combine the condensed cream of chicken soup and chicken broth. Season with salt and pepper to taste, then pour this mixture over the layered ingredients.
Mix thoroughly to ensure the sauce is smooth and well-seasoned.
In another bowl, stir together the biscuit mix and milk until just combined. Pour this mixture evenly over the casserole.
Avoid overmixing the biscuit batter to keep it light and fluffy.
Drizzle the melted butter over the biscuit topping.
The butter helps the topping achieve a golden, crispy finish.
Bake in the preheated oven for 30 to 40 minutes, or until the topping is golden brown and the filling is bubbling.
Check the casserole at 30 minutes to avoid overbaking.
Let the casserole cool for a few minutes before serving. Enjoy your homemade chicken pot pie!
Allowing the dish to rest helps the flavors meld together.
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