Hurry Up Chicken Pot Pie

I've made this recipe three times... each time learning something and correcting it and I think last night I got it just about perfect. This is a modified version of Paula Deen's Hurry Up Chicken Pot Pie... tweaked to my tastes. The original recipe was for a smaller dish (this one is a 9x13) and it came out rather dry.... I think I prefer the bready-topping to the traditional chicken pot pie. Here is my version if anyone is interested. I had to type up the changes for my cookbook (I keep a word document with all my recipes in it): and figured I'd post it here as well:

Hurry Up Chicken Pot Pie

3 cups chopped cooked chicken breast
3 hard boiled eggs, diced
1 small bag frozen peas and carrots
2 (10 3/4 oz) cans cream of mushroom soup
1 1/2 cups chicken broth
salt, poultry seasoning, garlic powder, and pepper
1 1/2 cups bisquick
1 cup milk
2 TBSP melted butter

Preheat oven to 350 degrees F.

In a greased 9x13 casserole layer chicken, eggs, carrots and peas. Sprinkle with salt, garlic powder and pepper to taste and season (rather heavily- I'd guess it was at least a 1/2 tsp, just until there is a decent dusting over the whole thing) with poultry seasoning. Mix the soup and chicken broth in a small bowl and pour over layers (I also added 1/4 tsp poultry seasoning to the soup mix). Stir together biscuit mix and milk, and pour this over the casserole. Drizzle the top with melted butter and bake at 350 for 40-50 minutes or until top is golden brown.

I served this with a side of Lima Beans