Hearty Homestead Chicken Pot Pie

HEARTY CHICKEN POT PIE
PRINTER HAPPY VERSION < < < < < < < < < < < < < <

INGREDIENTS:
3 cups cooked chicken diced*
2 tablespoons Homestead Seasonings Chicken Rub
1 cup frozen peas and carrots
1/2 cup frozen corn sweet/white
2 cans cream of chicken soup
1/4 cup sour cream
3 cups biscuit mix
1 1/2 cups milk
2 eggs
1/2 cup shredded cheese (optional garnish) 

Servings 10+
Prep Time:15 (plus time to cook/dice chicken)
Cook Time: 35



Note* Good Quality canned chicken or turkey is a great substitute for this recipe. If you are in a time crunch, opening a can could end up saving you an over an hour of prep time*


INSTRUCTIONS:
Preheat Oven to 400 degrees
Grease the bottom and sides of a 9x13 glass dish really well.
In a medium bowl add:
Cooked/diced chicken, HOMESTEAD SEASONINGS CHICKEN RUB, sour cream, and frozen veggies together and mix well, then spread mixture into the bottom of the 9x13 baking dish.
In a separate bowl:
mix Biscuit baking mix, milk and eggs (should be the consistency of a thin cake mix) Spread mixture evenly over chicken pot pie-- make sure you go all the way to the edges!
Bake at 400 degrees for 30-35 minutes or until golden brown. Now the mixture will rise and spread so its always a good idea to protect the bottom of your oven with a second pan covered in foil. ( I have unfortunately learned the hard way..many, many, many times.) Once the Pot pie is all golden brown and delicious, let it sit for at least 5-8 minutes. This will give the mixture a chance to thicken and set. Slice and serve.... dinner in a dish-- It doesn't get much better than that!