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Easy Chicken and Vegetable Pot Pie

Cook Time:
60 Minutes
Difficulty:
Easy
Serves Up To:
6 Servings

Nutrition Information

Total Fat8g
Total Carbohydrates24g
Cholesterol65mg
Sodium490mg
Potassium464mg
Dietary Fiber4g
Sugars4g
Protein19g

Ingredients

  • 2 tablespoons butter or buttery spread
  • 1 large onion coarsely chopped
  • 3/4 cup 1/4-inch cubes peeled potato
  • 2 large stalks celery halved lengthwise and sliced
  • 2 medium carrots cut into 1/2-inch cubes
  • 1/3 cup flour
  • 1 1/2 cups chicken stock or reduced-sodium broth
  • 1 teaspoon dried thyme
  • 1 teaspoon crushed rosemary
  • 1 teaspoon poultry seasoning
  • 1 teaspoon garlic salt
  • 1/2 cup canned or frozen thawed corn
  • Meat from 1 rotisserie chicken (skin and bones removed)
  • Pepper to taste

Directions

    Made with these products:

    Unsweetened Original Almondmilk
    Unsweetened Original Almondmilk
    View Product
    Shelf Stable Unsweetened Original Almondmilk
    Shelf Stable Unsweetened Original Almondmilk
    View Product

    Notes:

    Instant Pot Method:
    Reduce broth to 1 1/4 cups. Coat the bottom of the pot with the 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.

    Courtesy of: Almond Breeze

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