Hurry up Chicken Pie - A Highly Reviewed Paula Deen's Recipe

HURRY UP!!!
This is always me rushing my boy to do his everyday tasks!

HURRY UP!!!
This is always me rushing myself to cook dinner after work and picking my boy after school!

HURRY UP!!!
This is me assembling the ingredients of this pie! Believe me! I can do this in flash even with all these photo taking! To do it quick, I have prepared all ingredients ahead before baking this pie.

HURRY UP!!!

Now, this is me telling this chicken pie to cook quickly! - LOL!

I wasn't 100% sure what I was expecting before baking this pie. All I knew that this recipe by Paula Deen is highly rated at Food Network with lots of great reviews. I knew that it is going to be an easy pie to prepare but didn't expect the pie to require more than 30 minutes to bake. Best of all, I didn't expect it to be so delicious! The biscuit topping of the pie is moist and fluffy in its mid layer and golden and crunchy on its outer layer. The chicken filling is like the thicker version of soup being very moist and flavoursome to eat.

Good that I didn't have to say "HURRY UP!!!" to my boy to finish his dinner... LOL!

Hurry up Chicken Pie (Paula Deen)

Made with my Homemade Biscuit Mix

The ingredients

I am NOT advertising for Campbell's but these are always my classic favourites.

Here I go... Hurry up and assemble everything!

This is what I did to give the pie a crunchy biscuit topping.

When the biscuit topping started to brown, I took it out from the oven and drizzle with oil.

Continue to bake until nice golden brown and crusty.

I wasn't expect this pie to be so delicious!

Here's the recipe from Food Network
(with my modification in blue)

Serves 4-6
2 cups chopped cooked chicken breast
2 hard-boiled eggs, sliced
1/2 cup thinly sliced carrots
(I used 1 carrot, cut into small dices)
1/2 cup frozen green peas
(replace with corn kernels)
1 (10 3/4-ounce) can cream of chicken soup
(I used Campbell's cream of mushroom, 420g)
1 cup chicken stock
Salt and pepper, optional
1 1/2 cups instant biscuit mix (250g, see below)
1 cup milk
1 stick melted butter (replace with 60g soft butter and 2 tbsp rice bran oil)

Preheat oven to 350°F or 160°C fan forced.

In a greased 2-quart (or 2-liters) casserole (I didn't grease mine), layer the chicken, eggs, carrots, and peas (or corns). Mix the soup, chicken stock, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix (plus 60g butter) and milk, and pour this over the casserole. Drizzle butter (rice bran oil) over the topping (I did this step when the topping begin to brown at about 40 mins of bake). Bake until the topping is golden brown, 30 to 40 mins but mine took 60 mins in total.

My Homemade Biscuit Mix inspired and mostly adapted from Joy of Baking

Makes 250g
240g unbleached self raising flour
(add 2 tsp baking powder if you are using all-purpose flour)
1/2 tsp salt
10g sugar

Weigh out the above ingredients. Combine all in a clean container. Store at room temperature until ready to use.

Happy Baking

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