What's for dinner tonight?

With the weather feeling like fall outside, this is what I made for dinner tonight. I just love how it comes to the top of the dish and is so golden brown!

Paula Deen's Hurry Up Chicken Pot Pie

Ingredients: 

2 cups chopped cooked chicken breasts
2 hard-boiled eggs, sliced
1/2 cup thinly sliced carrot
1/2 cup frozen green pea
1 (10 3/4 ounce) 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

Directions:

1. Preheat oven to 350 degrees F.
2. In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas.
3. Mix the soup, chicken broth, and season with salt and pepper, if desired; pour over the layers.
4. Stir together the biscuit mix and milk, and pour this over the casserole.
5. Drizzle butter over the topping.
6. Bake until the topping is golden brown, 30 to 40 minutes.

Serves: 4-6

** I love this recipe and serve it to my family at least once a month. It is so easy and so good! I follow the recipe pretty closely, the only changes I made is I don't put in the hard boiled eggs. It tasted strange to us the first time we tried it so we took it out. And I use half a stick of melted butter, have to cut the calories out somewhere right? ENJOY!!!