Birds Eye® Chicken Pot Pie Recipe - Allrecipes.com
Birds Eye(R) Chicken Pot Pie Recipe
  • READY IN 40 mins

Birds Eye® Chicken Pot Pie

Recipe by  

"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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Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  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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Reviews More Reviews

Feb 23, 2008

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...

 
Jan 13, 2008

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.

 

2 Ratings

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Nutrition

  • Calories
  • 493 kcal
  • 25%
  • Carbohydrates
  • 43.9 g
  • 14%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 17.4 g
  • 27%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 37 g
  • 74%
  • Sodium
  • 985 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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