Paula Deen's Hurry Up Chicken Pot Pie

2 Cups cooked chopped chicken breast

2 hard boiled eggs,sliced

1/2 cup thinly sliced carrots

1/2 cup frozen peas

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

1 cup Chicken broth

salt and pepper (optional)

1 1/2 cups Instant biscuit mix

1 cup milk

1 stick melted butter

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Preheat oven to 350 degrees F.
In a greased 2-quart 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.

Mom discovered this one and I absolutely love it. I am not a pot pie person, but this one is too yummy to pass up.

Don't get thrown off by the hard boiled eggs, I thought it was weird too, but so yummy!