Easy Chicken and Vegetable Pot Pie

Rating: 4.6 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A simple pot pie filling loaded with chicken and vegetables. Serve with baked pieces of pie crust, puff pastry, crescent rolls, or biscuits.

By Almond Breeze
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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

Cook's Notes:

Feel free to use buttery spread in place of the butter and chicken stock instead of broth.

Canned corn also works.

Instant Pot(R) Method: Reduce broth to 1 1/4 cups. Coat the bottom of the pot with butter. Stir in all remaining ingredients except chicken. Lock lid and select Pressure Cook; set to 4 minutes. When cooking is done, let stand for 10 minutes then carefully open vent. Stir in chicken; cover and let stand for 5 minutes.

Slow Cooker Method: Reduce Breeze and broth to 1 1/4 cups each. Place butter in a slow cooker and cook on High until melted. Stir in all remaining ingredients except chicken. Cook on Low for 3 1/2 to 4 hours. Stir in chicken and cook for 5 minutes more.

Reviews (3)

Read More Reviews

Most helpful positive review

Michael Fenton
Rating: 5 stars
09/09/2018
Easy to make using left over roast chicken. Very tasty. Read More
Helpful
(1)
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Michael Fenton
Rating: 5 stars
09/09/2018
Easy to make using left over roast chicken. Very tasty. Read More
Helpful
(1)
Michael Fenton
Rating: 5 stars
09/09/2018
Easy to make using left over roast chicken. Very tasty. Read More
Helpful
(1)
HR Visser
Rating: 4 stars
09/24/2018
I've made this twice now. The first time I did it just for our family and I substituted thinly sliced pork tenderloin instead of chicken. I also added fresh mushrooms and diced red peppers. Delicious and tender! The second time I used thinly sliced chicken and made this for a crowd of around 80-90 people. There were many compliments. I will be doing this again as it is great comfort food! Read More
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Cameron Tanya Lavender
Rating: 5 stars
10/07/2019
Made this twice using skim milk, homemade vegetable stock & chicken breasts because that was what I had on hand. Stir fried on high-heat, the finely diced (1st time I made it I bite-sized cubed the chicken-this time, finely diced-used my Pampered Chef mix/chop tool-that way you get chicken in every bite-very important!) chicken breast in 1 tbsp. butter, set that aside & continued w. recipe in the same pan, as written aside from the above mentioned changes. Added chicken back when recipe says to do so. Used 1/4 tsp. black pepper. Hubby had rolled out some pie crust & we cut pumpkin shapes to go with this, just for a little bit of fall fun. We loved this recipe & will make again & again. Thanks! Read More
khudson
Rating: 5 stars
10/08/2018
My family loved this dish! I didn't change a thing. Thanks for the recipe. Read More
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