adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Easy Chicken and Vegetable Pot Pie
Easy Chicken and Vegetable Pot Pie
0 Likes
Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Chicken and vegetable pot pie filling served with flaky pastry of your choice.
Ingredients:
  • 1 large onion, coarsely chopped
  • 0.75 cup (1/4-inch) cubes peeled potato
  • 2 large stalks celery, halved lengthwise and sliced
  • 2 medium carrots, cut into 1/2-inch cubes
  • 0.33333334326744 cup flour
  • 1.5 cups Almond Breeze Original Unsweetened almondmilk
  • 1.5 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon poultry seasoning
  • 0.5 cup frozen corn, thawed
  • Meat from 1 rotisserie chicken, skin and bones removed
  • Ground black pepper to taste
Instructions:
  • In a large saucepan over medium heat, melt butter. Add onion and saute for 5 minutes. Incorporate potatoes, celery, and carrots; saute until vegetables are lightly browned, about 5 minutes. Stir in flour and cook for 1 minute. Gradually pour in Almond Breeze almondmilk, broth, and seasonings. Cook until mixture begins to thicken, stirring occasionally. Cover and simmer for 20 minutes.
  • Cook the corn and chicken in a covered pan until heated through, approximately 5 minutes. Season with pepper to taste.

Similar Recipes