Name: Easy Chicken and Vegetable Pot Pie
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Butter - 2 tablespoons; Onion, coarsely chopped - 1 large; (1/4-inch) cubes peeled potato - ¾ cup; Celery, halved lengthwise and sliced - 2 large stalks; Carrots, cut into 1/2-inch cubes - 2 medium; Flour - ⅓ cup; Almond Breeze Original Unsweetened almondmilk - 1 ½ cups; Low-sodium chicken broth - 1 ½ cups; Dried thyme - 1 teaspoon; Dried rosemary - 1 teaspoon; Poultry seasoning - 1 teaspoon; Garlic salt - 1 teaspoon; Frozen corn, thawed - ½ cup; Meat from 1 rotisserie chicken, skin and bones removed - ½ cup; Ground black pepper to taste - ½ cup

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Easy Chicken and Vegetable Pot Pie

1. Butter - 2 tablespoons

2. Onion, coarsely chopped - 1 large

3. (1/4-inch) cubes peeled potato - ¾ cup

4. Celery, halved lengthwise and sliced - 2 large stalks

5. Carrots, cut into 1/2-inch cubes - 2 medium

6. Flour - ⅓ cup

7. Almond Breeze Original Unsweetened almondmilk - 1 ½ cups

8. Low-sodium chicken broth - 1 ½ cups

9. Dried thyme - 1 teaspoon

10. Dried rosemary - 1 teaspoon

11. Poultry seasoning - 1 teaspoon

12. Garlic salt - 1 teaspoon

13. Frozen corn, thawed - ½ cup

14. Meat from 1 rotisserie chicken, skin and bones removed - ½ cup

15. Ground black pepper to taste - ½ cup

How to cook deliciously - Easy Chicken and Vegetable Pot Pie

1. Stage

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.

2. Stage

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