Hurry Up Pot Pie

2 cups chopped, cooked chicken breast

2 hard boiled eggs, sliced, optional (I didn't use these)
1/2 cup thinly sliced carrots

1/2 cup frozen green peas

(I also added about 1/2 cup of corn and 1/2 an onion, sliced)

1 can cream of chicken soup

1 cup chicken broth

Salt and pepper to taste

1 1/2 cups instant biscuit mix

1 cup milk

1/2 stick butter, melted (I only used about 1/4 stick)

Preheat oven to 350. In a greased 2 quart casserole dish, layer the chicken, carrots and peas. Mix the soup, broth and season with salt and pepper. Pour over the chicken and veggies. Stir together the biscuit mix and milk and pour over the casserole. Drizzle the butter over the topping. Bake until topping is golden brown, about 30-40 minutes.

Source: Paula Deen