Chicken Pot Pie Made Easy

Have you ever made a dish that had you wondering, "Really? Are you sure about that?"

I have.

Paula Deen's "Hurry-Up Chicken Pot Pie" from her "The Lady & Sons, Too!" cookbook was one of them.

All in all, this was a pretty straight-forward dish to make. Better yet, it allowed me to adhere to a few of my rules, including the new-to-me and the waste-not rules. The chicken I used was from my Pecan Chicken dish (recipe also by Ms. Deen), and I think it gave the dish some extra oomph. Plus, I haven't made this dish before. Although, I have made tamale pies, which are sort of similar, but not really.

The "Do what?" moments starting to come into play when I made the biscuit topping. First of all, the recipe called for the "Lady & Sons Biscuit Mix." Now I don't know about y'all, but I don't have that in my cupboard and it's not stocked at my grocery store. However, I made a calculated guess and went with my beloved Bisquick instead.

I got a little worried as I poured the biscuit mix across the top because it seemed to sink into the layers of veggies, chicken and gravy; and then made the peas float to the top. All of my doubts about this being a successful dish were then compounded by the recipe's directions to pour an entire stick of melted butter on top of the dish.

Uh... An entire stick? Yep. An entire stick.

Oh. And the addition of two hard boiled eggs seemed odd to me too. In all honesty, I don't think I've ever had a pot pie that had eggs in it. But as we all know, there's a first time for a everything.

Anyhow, you bake this little concoction up and then serve while piping hot.

And this is the part where I learned, again, not to doubt Paula Deen. Dished up, it was not the prettiest thing I've ever seen. But it was hearty and delicious. I suspect that it would make for a much nicer dinner in December as opposed to June, but whatever.

Oh... Please note the presence of vegetables. Lots of them. Peas. Carrots. And a big ol' side of broccoli. My mom would be so proud of me.