Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 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.

Recipe Summary

35 mins
1 hr
25 mins
6 servings


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


Instructions Checklist
  • 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.

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.