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    You are in: Home / Recipes / Easy Bird's Eye Chicken Pot Pie Recipe
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    Easy Bird's Eye Chicken Pot Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    BecR's Note:

    This is an easy and yummy recipe for Chicken Pot Pie! Great on a cold Winter's day. From Birdseye.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 3 cups cooked chicken breasts, diced (3 boneless skinless breasts)
    • 1 (32 ounce) bag frozen mixed vegetables, carrots, green beans, and corn (such as Birds Eye Ultimate Petite Mixed Vegetables)
    • 1/2 cup diced onion
    • 1/2 cup diced celery
    • 1 (12 ounce) jar chicken gravy (or leftover chicken gravy)
    • 2 tablespoons dry white wine
    • 1 tablespoon fresh minced parsley
    • 1/2 teaspoon celery seed
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon ground black pepper
    • 9 inches pie crusts (store bought such as Pillsbury brand, or your own recipe)

    Directions:

    1. 1
      In a large bowl, combine diced chicken, frozen vegetables, onions, celery, gravy, wine, parsley, celery seed, thyme, and pepper.
    2. 2
      Pour into a buttered 9 x 13-inch pan.
    3. 3
      Roll pie crust out to fit top of pan. Crimp edges and place several steam slits in crust.
    4. 4
      Bake in preheated 350°F oven for 45 to 60 minutes, or until crust is golden brown and filling is bubbling.

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    Ratings & Reviews:

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    Nutritional Facts for Easy Bird's Eye Chicken Pot Pie

    Serving Size: 1 (267 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 411.6
     
    Calories from Fat 150
    36%
    Total Fat 16.6 g
    25%
    Saturated Fat 4.7 g
    23%
    Cholesterol 59.9 mg
    19%
    Sodium 615.2 mg
    25%
    Total Carbohydrate 38.0 g
    12%
    Dietary Fiber 7.5 g
    30%
    Sugars 2.1 g
    8%
    Protein 28.7 g
    57%

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