I like to make this rather rustic. I use chicken thighs because they add better flavor and moisture to your recipe. I prefer the vegetables to be rather chunky, than finely chopped. And peas....oh honey, a chicken pot pie is not the same with a can of peas! And...yes, it does use a can of mushroom soup..it's a southern staple. Talk about comfort food......your family will know they are loved when you serve this one!
Season chicken thighs with seasonings and drizzle with olive oil. Surround chicken with carrots, potatoes and onion. Pour chicken broth over all. Bake at 300 degrees F. for 1 ½ hours, covered. Remove from oven and add Worcestershire sauce, cream of mushroom soup, tabasco sauce, chopped boiled eggs. In a mixing bowl, combine 2 cups of biscuit mix with enough milk to make it a thick pouring consistency. Bake at 350 degrees until browned.