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+ servings

Easy Chicken Pot Pie

This creamy, delicious family meal is quick and easy and perfect for busy weeknights!
Course Chicken
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6 -8 servings
Author Rob


  • 1 small onion chopped
  • 1 stalk celery chopped
  • 1 1/2 cups Bird’s Eye Classic Mixed Vegetables defrosted
  • 2 teaspoons butter
  • 2 lbs chopped cooked chicken breasts
  • 1 10 3/4 ounce can cream of chicken soup
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 cup half and half
  • black pepper to taste
  • 1/3 cup shredded mild cheddar cheese
  • refrigerated biscuit enough to cover top of pie


  • Preheat oven to 350.
  • Grease the bottom and sides of an 11 x 7 inch baking dish
  • Melt butter in a medium sauce pot and saute onion and celery until tender.
  • Add vegetables, soup, chicken, half and half , sour cream and mayo and pepper. Cook until heated through and pour into prepared dish.
  • Arrange biscuits layer and sprinkle remaining 1/2 cup cheese over them.
  • Bake until biscuits are golden brown and sauce is bubbly, usually about 20-25 minutes or so .


This pie can be prepared ahead of time. Even the day before. But do not add biscuits until your ready to bake the pie.