Easy Chicken and Vegetable Pot Pie | Blue Diamond

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 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