Hurry Up Chicken Pot Pie

It's been snowing today so comfort food like this is a welcome friend. Yum!

Hurry Up Chicken Pot Pie
a Paula Deen recipe, tweaked to my liking

2 cups chopped cooked chicken breast (I cook the chicken with chopped onion, celery, salt and pepper, garlic powder and herbs)
1/2 cup thinly sliced carrots (I cut mine in thin coins)
1/2 cup frozen green peas
1 (10 3/4-ounce) can cream of chicken soup
1 cup chicken broth
Salt and pepper, optional
1 1/2 cups instant biscuit mix
1 cup milk
1/2 stick melted butter (I spray with Pam insted)

Preheat oven to 350 degrees F.

In a greased 2-quart casserole, layer the chicken, 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 to 40 minutes.