Recipe by Birds Eye®
"This comfort food is delicious and easy to prepare because it uses leftover cooked chicken, frozen vegetables and ingredients you are likely to have on hand."
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cubed cooked chicken (store bought rotisserie chicken), cut into 1 1/2 inch chunks (leftover turkey can be substituted)
low fat chicken broth
low fat half and half cream
Salt and pepper to taste
1 (16 ounce) bag
Birds Eye® Classic Mixed Vegetables
Birds Eye® White Pearl Onions
refrigerated buttermilk biscuit dough
Way too much moisture...too bland...second time I made it...I sauteed the veggies first with some cajion seasoning and fresh chopped onions and a celery, then drained the water from that. Used 1/4 cup heavy cream instead of the 1/2 cup of half and half. Added 2 tbls of flour to mix before backing...
sauce was not thick enough and vegetables were under cooked. I suggest precooking frozen veggies to get some of the water out and make sure every thing is hot when assenbling the casssrole.
* Percent Daily Values are based on a 2,000 calorie diet.
Birds Eye(R) Chicken Pot Pie
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 156
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