Hurry up chicken pot pie

A friend of mine is involved in a cooking club. Several women get together once a month, each takes turn hosting and cooking, and the rest pay a nominal fee ($6 or so) to help offset the cost of the food. The cook/hostess prepares a number of things ( a dozen or more) for the other women to sample, learn about, and take home recipes for. Sometimes she demonstrates certain recipes, sometimes she enlists the help of others for the evening, and sometimes she just provides samples and talks about it.

A little over a year ago I was enlisted to teach caramel making. Unfortunately I came down with strep throat and was unable to attend, but was able to send samples and supplies and I heard the demo was still a success.

A year later I was finally invited back.

It was so much fun. I arrived starving, and left stuffed to my eyeballs. Among the things we ate were chicken pot pie, butter brickle, yogurt, granola, crepes, pita crisps, banana chocolate chip muffins, ham and cheese rolls, pecan crusted salmon, and chocolate-white chocolate cookies.

I plan on making many of the things we tried that night, and I started with the chicken pot pie. I actually made that for "pi day" - March 14th. It was easy and the kids loved it.
This recipe is courtesy of Tami West she altered it from a Paula Deen recipe.

Hurry Up Chicken Pot Pie

2 cups chopped, cooked chicken breast
2 potatoes peeled and boiled/baked
1/2 cup thinly sliced carrots
1/2 cup frozen green peas
1 (10 3/4 ounce) 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 melted butter

Directions:
Preheat oven to 350 degrees F.

In a greased 2 quart casserole, layer the chicken, potatoes, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown 30-40 minutes.