Campfire Chicken Pot Pie
At Perdue Farms, your health and well-being are our top concerns. In the past few days, we’ve experienced heavier than normal call volume as customers reach out with concerns about sourcing of our products and quality control measures we’ve put in place to guarantee the freshness and safety of the foods we ship. We want you to know that we hear you, we thank you for reaching out and we want to reassure you in every way possible that we’re putting your health, safety and well-being first.
In light of concerns over Coronavirus (COVID-19), we’d like to share the following:
COVID-19 is Not Considered a Food-Borne Pathogen
Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.
Perdue Farms Takes Food Safety Protocols Seriously
We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.
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In The Refrigerated Meat Case
PREP TIME: 0min COOK TIME: 30min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 12g||18%|
|Saturated Fat 1g||5%|
|Total Carbs 30g||10%|
|Dietary Fiber 4g||16%|
|Vitamin A 18%|
|Vitamin C 11%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 1/2 cupschicken stock
1 red bell pepper, diced (about 1/2 cup)
2 green onions, sliced
1/2 lemon, juiced
2 tbspextra virgin olive oil
salt and pepper to taste
Cook chicken according to package instructions. Chop into 1-inch pieces and set aside. Bring chicken stock and quinoa to a boil. Simmer until tender, about 10 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork.
In a large bowl combine the cooked quinoa, red bell pepper, green onions, lemon juice, olive oil, salt and pepper.
Stir in chicken pieces and mix well. Serve chilled or at room temperature.
TIP: For an easier version of this salad, all you need is quinoa, lemon juice and chopped tomatoes...then just add chicken.
Southwest Chicken Quinoa SaladAdd Your Comment