EASY BIRD'S EYE CHICKEN POT PIE

Easy Bird's Eye Chicken Pot Pie image

Provided by BecR2400

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

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)

Steps:

In a large bowl, combine diced chicken, frozen vegetables, onions, celery, gravy, wine, parsley, celery seed, thyme, and pepper.
Pour into a buttered 9 x 13-inch pan.
Roll pie crust out to fit top of pan. Crimp edges and place several steam slits in crust.
Bake in preheated 350°F oven for 45 to 60 minutes, or until crust is golden brown and filling is bubbling.

Nutrition Facts : Calories 411.7, Fat 16.7, SaturatedFat 4.8, Cholesterol 60, Sodium 615.3, Carbohydrate 38, Fiber 7.5, Sugar 2.1, Protein 28.7