From Our Hearts to Your Hands
Easy Chicken and Vegetable Pot Pie
NUTRITION · PER SERVING60M COOK
CAL 8%·PRO 15%
CARBS 19G50% OF CAL
3G FIBER12G OTHER4G TOTAL SUGAR
FAT 6G35% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy pot pie filling loaded with chicken, potatoes, and vegetables in a savory broth. Serve over biscuits, puff pastry, or pie crust for a comforting meal.
mainamericancasserolechicken🥄 saucepan
View the full recipe on From Our Hearts to Your Hands →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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 Almond Breeze Unsweetened Original Almondmilk
- 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
At a glance
PER SERVING · TIME 60M
CAL 8%·PRO 15%
CARBS 19G50% OF CAL
3G FIBER12G OTHER4G TOTAL SUGAR
FAT 6G35% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 1h
- Sodium
- 613mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 322mg
- Calcium
- 38mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 613MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.