Easy Chicken and Vegetable Pot Pie
Description
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.
Ingredients
•
2 tablespoons butter
•
1 large onion, coarsely chopped
•
3/4 cup (1/4-inch) cubes peeled potato
•
2 large stalks celery, halved lengthwise and sliced
•
2 medium carrots, cut into 1/2-inch cubes
•
1/3 cup flour
•
1 1/2 cups Almond Breeze Original Unsweetened almondmilk
•
1 1/2 cups low-sodium chicken broth
•
1 teaspoon dried thyme
•
1 teaspoon dried rosemary
•
1 teaspoon poultry seasoning
•
1 teaspoon garlic salt
•
1/2 cup frozen corn, thawed
•
Meat from 1 rotisserie chicken, skin and bones removed
•
Ground black pepper to taste
Directions
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.
2
Add corn and chicken to pan and cook, covered, until heated through, about 5 minutes. Season with pepper.