How to Make Easy Chicken and Vegetable Pot Pie - A Step-by-Step Guide

Chicken pot pie is a classic comfort food that is perfect for cozy nights at home. This easy chicken and vegetable pot pie recipe is packed full of tender chicken, hearty vegetables, and a creamy sauce, all topped off with a flaky pie crust. It's a simple and delicious dish that the whole family will love, and it's perfect for using up leftover chicken or vegetables.

One of the best things about this recipe is that it's incredibly versatile. You can use any combination of vegetables t...

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Ingredients

  • 2 tablespoons butter
  • 1 large onion, coarsely chopped
  • 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
  • ⅓ cup flour
  • 1 ½ cups Almond Breeze Original Unsweetened almondmilk
  • 1 ½ cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon poultry seasoning
  • 1 teaspoon garlic salt
  • ½ cup frozen corn, thawed
  • Meat from 1 rotisserie chicken, skin and bones removed
  • Ground black pepper to taste

Information

  • Prep Time: 25 mins
  • Cook Time: 35 mins
  • Total Time: 1 hr
  • Servings: 6
  • Yield: 6 servings

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