Simple Chicken and Veggie Pot Pie

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
• 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

Directions

Melt the butter in a large saucepan over medium heat. Toss in the chopped onion and cook it for about 5 minutes until it softens. Next, add the potatoes, celery, and carrots, and sauté everything together until the veggies start to get a little golden, which should take around 5 minutes. Sprinkle the flour over the veggies and stir it in, cooking for about a minute to get rid of the raw taste. Slowly pour in the almond milk, broth, and your seasonings, stirring as you go. Keep cooking and stirring occasionally until the mixture begins to thicken. Once thickened, cover the pan and let it simmer gently for about 20 minutes. Finally, stir in the corn and chicken, cover again, and cook for another 5 minutes or until everything is heated through. Taste and add some pepper if you like.