Easy Bird's Eye Chicken Pot Pie |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is an easy and yummy recipe for Chicken Pot Pie! Great on a cold Winter's day. From Birdseye. Ingredients:
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) |
1/2 cup diced onion |
1/2 cup diced celery |
1 (12 ounce) jar chicken gravy (or leftover chicken gravy) |
2 tablespoons dry white wine |
1 tablespoon fresh minced parsley |
1/2 teaspoon celery seed |
1/2 teaspoon dried thyme |
1/4 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.
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