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

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.