Easy Chicken and Vegetable Pot Pie

Melt butter in a large saucepan or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.

Add the diced potatoes, celery, and carrots to the saucepan. Sauté until the vegetables are lightly browned, approximately 5 minutes. Stir in the flour and cook for 1 minute to create a roux.

Slowly whisk in the almond milk and chicken broth, ensuring there are no lumps. Add the dried thyme, rosemary, poultry seasoning, and garlic salt. Cook, stirring occasionally, until the mixture begins to thicken, about 8 minutes.

Reduce heat to low, cover, and simmer gently for 20 minutes, allowing the vegetables to become tender.

Add the thawed corn and shredded rotisserie chicken to the pan. Cook, covered, until heated through, approximately 5 minutes. Season generously with freshly ground black pepper to taste.

Serve hot with baked pie crust pieces, puff pastry squares, crescent rolls, or biscuits. Enjoy!