Ingredients
- 2 tablespoons butter
- 1 large onion, coarsely chopped
- ¾ 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 ½ cups Almond Breeze Original Unsweetened almondmilk
- 1 ½ cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon poultry seasoning
- 1 teaspoon garlic salt
- ½ cup frozen corn, thawed
- Meat from 1 rotisserie chicken, skin and bones removed
- Ground black pepper to taste
Why This Recipe Is So Flavorful
Perfect for busy weeknights when you want something warm and comforting without spending hours in the kitchen. It combines tender chicken and fresh vegetables in a flaky crust, making it both satisfying and nutritious. Plus, it’s easy to customize with whatever veggies you have on hand.
Tips From The Kitchen
- Use cooked chicken to save time and ensure the meat stays juicy.
- Make sure your vegetables are chopped into similar sizes for even cooking.
- Brush the pastry with an egg wash before baking for a golden, crispy finish.
- Make sure your vegetables are chopped into similar sizes for even cooking.
- Brush the pastry with an egg wash before baking for a golden, crispy finish.
Directions
Melt the butter in a large saucepan over medium heat. Toss in the chopped onion and let it soften for about 5 minutes. Next, add the potatoes, celery, and carrots, cooking until they begin to brown slightly, which should take another 5 minutes or so. Sprinkle in the flour and stir it around for a minute to cook off the raw taste. Slowly pour in the almond milk, broth, and your seasonings, stirring as you go. Keep cooking and stirring occasionally until the mixture thickens up a bit. Cover the pan and let everything simmer gently for about 20 minutes. Finally, stir in the corn and chicken, cover again, and cook just until everything is heated through, about 5 more minutes. Finish with a bit of pepper to taste and you’re ready to serve.
Serving Ideas
Serve this pie with a simple green salad or steamed greens for a balanced meal. A side of mashed potatoes or roasted root vegetables also pairs nicely to add extra comfort and flavor.
Proper Storage Tips
Let the pie cool completely before storing it in an airtight container. It will keep well in the fridge for up to 3 days. To reheat, cover with foil and warm in the oven to keep the crust crisp. This dish can also be frozen for up to 2 months—thaw overnight in the fridge before reheating.
