Easy Chicken and Vegetable Pot Pie

Plenty of vegetables and chicken goes into this simple pot pie filling. Serve with baked pieces of pie crust, puff pastry, crescent rolls, or biscuits.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins

Ingredients

• 2 tablespoons butter
• 1 teaspoon dried rosemary
• 1 teaspoon garlic salt
• 1 teaspoon dried thyme
• ground black pepper to taste
• 1 teaspoon poultry seasoning
• 1 large onion, coarsely chopped
• ⅓ cup flour
• ½ cup frozen corn, thawed
• 1 ½ cups low-sodium chicken broth
• ¾ cup (1/4-inch) cubes peeled potato
• 2 large stalks celery, halved lengthwise and sliced
• 2 medium carrots, cut into 1/2-inch cubes
• 1 ½ cups Almond Breeze Original Unsweetened almondmilk
• Meat from 1 rotisserie chicken, skin and bones removed

Recipe Instructions

Step 1

Melt butter in a large saucepan over medium heat. Add onion and saute for 5 minutes. Add potatoes, celery, and carrots and saute until vegetables are lightly browned, about 5 minutes. Stir in flour and cook for 1 minute. Slowly stir in Almond Breeze almondmilk, broth, and seasonings. Cook, stirring occasionally, until mixture starts to thicken. Cover and simmer for 20 minutes.

Step 2

Add corn and chicken to pan and cook, covered, until heated through, about 5 minutes. Season with pepper.