Delicious Hearty Chicken Veggie Pot Pie Recipe

Ingredients

• 2 tablespoons of creamy butter
• A generously sized onion, roughly chopped
• ¾ cup of peeled potato, diced into 1/4-inch cubes
• 2 large celery stalks, halved lengthwise and neatly sliced
• 2 medium carrots, cut into bite-sized 1/2-inch pieces
• A generous sprinkle of flour, around 1/3 cup
• 1 ½ cups of the smooth Almond Breeze Original Unsweetened almond milk
• 1 ½ cups of flavorful low-sodium chicken broth
• 1 teaspoon each of fragrant dried thyme, rosemary, poultry seasoning, and garlic salt
• A handful of sweet frozen corn, thawed to perfection
• Tender meat from a rotisserie chicken, free from skin and bones
• A pinch of freshly ground black pepper to enhance the taste

Step 1

Begin by melting butter in a spacious saucepan on medium heat until it turns into a golden liquid. Toss in the chopped onion and let it sizzle and infuse the kitchen with its delightful aroma for about 5 minutes. Next, introduce the diced potatoes, celery, and carrots into the mix, allowing them to dance in the butter until they acquire a gentle brown hue, approximately 5 minutes.

Step 2

Once the vegetables have mingled and exchanged flavors, sprinkle in the flour and let it coat everything in a subtle layer of richness for about a minute. Gradually pour in the Almond Breeze almond milk, followed by the broth and a medley of seasonings, stirring the concoction gently as it begins to thicken into a luscious sauce. Let it simmer under a lid for a leisurely 20 minutes, allowing the flavors to meld and deepen.

Step 3

As the fragrant steam wafts from the pan, add the sweet corn kernels and tender chunks of chicken, nestling them into the savory mixture and covering the pan to gently heat through, ensuring each bite is a comforting delight. Season with a generous sprinkle of freshly cracked pepper to elevate the dish with a final touch of warmth and spice.