Easy Chicken Pot Pie
This creamy, delicious family meal is quick and easy and perfect for busy weeknights!
Bird’s Eye Classic Mixed Vegetables
chopped cooked chicken breasts
10 3/4 ounce can cream of chicken soup
half and half
black pepper to taste
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.