Birds Eye® Chicken Pot Pie

Birds Eye® Chicken Pot Pie

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"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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40 m servings 493 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 493 kcal
  • 25%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 43.9g
  • 14%
  • Protein:
  • 37 g
  • 74%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 985 mg
  • 39%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat oven to 400 degrees F. Place vegetables in a two quart baking dish. Spread chicken (or turkey) evenly over vegetables. In small saucepan melt butter over medium heat, add flour, beat until smooth. Whisk in chicken broth, cook until thickened and sauce comes to boil. Add cream, cook another minute. Season with salt, pepper and nutmeg. Pour sauce over chicken and vegetables. Separate the biscuits and place over the sauce. Sprinkle parsley over biscuits. Bake 18 to 20 minutes until biscuits are brown and sauce is bubbling.
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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...

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.

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