Birds Eye® Chicken Pot Pie

Birds Eye® Chicken Pot Pie

2 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
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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Ingredients

Adjust Servings

Original recipe yields 6 servings

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 (2)

Rate This Recipe
DONNY MAC
4

DONNY MAC

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...

DOOSTENDORP
3

DOOSTENDORP

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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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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