Easy Chicken and Vegetable Pot Pie

Name: Easy Chicken and Vegetable Pot Pie
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 0.5 tsp Black Pepper; 2 tbsp Butter; 0.33 cup Cake Flour; 2 stalk Celery; 2 whole Diced Carrots; 1 tsp Dried Rosemary; 1 tsp Dried Thyme; 0.5 cup Frozen Slushie; 1 tsp Garlic Salt; 1 whole Onion; 0.75 cup Potato; 1 tsp Poultry Seasoning; 1.5 cups Reduced-Sodium Chicken Broth; 1 whole Rotisserie Chicken; 1.5 cups Unsweetened Almond Milk

Dinner 🍽️Lunch 🥪 American High-Protein 💪Sugar-Free Comfort-Food

Easy Chicken and Vegetable Pot Pie features a hearty, velvety filling brimming with tender chicken, onions, potatoes, carrots, celery, and sweet corn, scented with thyme, rosemary, and poultry seasoning. The sauce is thick but light, made with almond milk and broth for a cozy, homestyle taste. Serve it bubbling hot with puff pastry, pie crust shards, biscuits, or crescents for a comforting weeknight dinner.

Prep25 mins
Cook35 mins
Serves6
DifficultyEasy

1

Melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes. Add the potatoes, celery, and carrots, and cook until the vegetables are lightly browned, about 5 minutes. Stir in the flour and cook for 1 minute. Gradually stir in the Almond Breeze almondmilk, broth, and seasonings. Cook, stirring occasionally, until the mixture begins to thicken. Cover and simmer for 20 minutes.
2

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