A simple pot pie filling loaded with chicken and vegetables Serve with baked pieces of pie crust puff pastry crescent rolls or biscuits
Prep Time
1 hr
Dificult
Medium
Servings
6
Ingredients
Instructions
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.
