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Easy Chicken and Vegetable Pot Pie

Rated as 4.6 out of 5 Stars
27k

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

1 h servings
Original recipe yields 6 servings

Directions

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  1. 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.
  2. Add corn and chicken to pan and cook, covered, until heated through, about 5 minutes. Season with pepper.

Footnotes

  • 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® 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.

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Reviews

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Easy to make using left over roast chicken. Very tasty.

My family loved this dish! I didn't change a thing. Thanks for the recipe.

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. Deli...