Chicken Pot Pie

Pre-heat oven to 350

*  2 cups organic baby carrots cut in half
*  3 small potatoes from the Trader Joe's Potato Medley (I like to mix up the colors of potatoes, purple,  red and yellow)
*  1 small onion
*  6 hard boiled eggs
*  1 large can cream of chicken soup or cream of mushroom is ok (optional, add heavy cream substitute)
*  2-3 chicken breast boiled and chopped
*  1 cup chicken broth (or use the broth from boiling the chicken)
*  4 cups Bisquick (Trader Joes, multi-grain baking mix)
*  2 cups milk
*  1 stick of butter
*  1 cup peas
*  3 garlic cloves (optional)

Start with boiling your eggs.

In a separate pot boil your chicken until cooked thoroughly.

While chicken is boiling chop carrots, potatoes and onions.

Remove chicken and leave about 1 cup of broth in pot.  Add carrots and onions and boil for about 5 min.

While boiling; in a separate bowl mix Bisquick and milk.  This is your topping.  It should be thick but easy to spread.

Chop chicken and add chicken, cream of chicken soup and potatoes to carrots and onion mixture.

Turn down heat to low.  Stir occasionally.

Melt butter.

Add mixture to a large deep baking dish.  Spread evenly.

Cover the top with peas. 

Peal eggs and use an egg slicer to slice, placing them on top of the peas covering the entire dish.

Spread the topping CAREFULLY over the eggs so the edges touch the side of the dish (so the butter doesn't go into the mixture and stays on top of the topping).

Drizzle the butter over the top of the topping.   

Bake 30-45 min UNCOVERED until the top is golden brown and cooked through.  Not doughy in the middle.  Check with a fork or knife, should be like a biscuit.


FILLING:

LAYERING EGGS OVER PEAS:

TOPPING AND BUTTER:

FINAL: