Easy Bird's Eye Chicken Pot Pie

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Total Time
1hr 15mins
Prep
15 mins
Cook
1 hr

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

Nutrition
  • 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)
  • 12 cup diced onion
  • 12 cup diced celery
  • 1 (12 ounce) jar chicken gravy (or leftover chicken gravy)
  • 2 tablespoons dry white wine
  • 1 tablespoon fresh minced parsley
  • 12 teaspoon celery seed
  • 12 teaspoon dried thyme
  • 14 teaspoon ground black pepper
  • 9 inches pie crusts (store bought such as Pillsbury brand, or your own recipe)

Directions

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