Chicken Pot Pie Casserole

This is actually one of my favorite casserole dishes, though I may change a few things next time to see if I can make it better.

I adapted the recipe from here - http://johnstonfamilyrecipes.blogspot.com/2011/03/chicken-pot-pie.html

Chicken Pot Pie

*Double Recipe to fit in a 9x13 pan*
2 c. chopped cooked chicken
2 hard boiled eggs, sliced
1/2 c. thinly sliced carrots
1/2 c. frozen green peas
1 can (10 oz) cream of chicken soup
1 c. chicken broth
salt & pepper
1 1/2 c. instant Bisquick mix
1 c. milk
1 stick butter
Preheat oven to 350 degrees.
Grease casserole dish.
Layer chicken then eggs then carrots then peas.
Mix soup, broth, salt & pepper. Pour over layers.
Stir Bisquick mix and milk. Pour over casserole.
Drizzle melted butter over top.
Bake 30-40 minutes until top is golden brown.

I left out the egg since I didn't have any cooked, but I am excited to try it with it. I also added chopped broccoli and a can of corn on top of my peas and carrots. I added an egg to my Bisquick/milk mixture since I was nervous about the fact the recipe said Instant Bisquick. Is this different than regular Bisquick?... Anyway, it still turned out yummy and got a nice fluffy top, but I think if I left the egg out it would be a more crispy top. We'll see. Either way, I don't think you can go too wrong with this.