Roasted Vegetables and Chicken Pot Pie

Name: Roasted Vegetables and Chicken Pot Pie
Prep time: 88 min
Cook time: PTM
Total time: 88 min
Yield: 6.00 porciones
Ingredients: 1/4 Cup Olive oil; 1/2 Cup Celery chopped; 1/2 Cup Onion chopped; 1 Cup Carrot thinly sliced; 1 Cup Red bell pepper chopped; 1 Cup Mushroom canned drained; 1 Cup CARNATION Full Cream Evaporated Milk; 2 MAGGI Vegetable Bouillon Cubes; 1 Cup Water; 3 Tablespoons All purpose flour; 1/2 Teaspoon Fresh Rosemary chopped; 1/4 Teaspoon Black pepper; 3 Cups Cooked chicken shredded; 1 Pack MAGGI Season Up for Pork with Ginger; 2 Cups All purpose flour; 1 Tablespoon Baking powder; 1 Teaspoon Salt; 1 Tablespoon Fresh Parsleyfinely chopped; 6 Tablespoons Margarine; 3/4 Cup NESTLÉ Low Fat Milk

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Total: 88min

Preparation: 88min
Portions: 6
Difficulty: Intermediate

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Ingredients

1/4 Cup Olive oil
1/2 Cup Celery chopped
1/2 Cup Onion chopped
1 Cup Carrot thinly sliced
1 Cup Red bell pepper chopped
1 Cup Mushroom, canned drained
1 Cup CARNATION Full Cream Evaporated Milk
2 MAGGI Vegetable Bouillon Cubes
1 Cup Water
3 Tablespoons All purpose flour
1/2 Teaspoon Fresh Rosemary, chopped
1/4 Teaspoon Black pepper,
3 Cups Cooked chicken, shredded
1 Pack MAGGI Season Up for Pork with Ginger
2 Cups All purpose flour
1 Tablespoon Baking powder
1 Teaspoon Salt
1 Tablespoon Fresh Parsley,finely chopped
6 Tablespoons Margarine
3/4 Cup NESTLÉ Low Fat Milk

Instructions

Preheat oven at 425°F(220°C).
In a 10-inch lodge cast iron skillet, combine oil, celery, onion,carrots, sweet pepper and mushrooms; toss to combine. Roast in oven 20 minutes or until lightly browned, stirring once
Add Bouillon Cubes to water to make a broth.
In a large bowl, combine Evaporated Milk, broth, flour, rosemary, and black pepper; whisk until smooth. Stir in chicken. Pour over vegetables in hot skillet.
In same bowl, combine dry ingredients together, incorporate butter then add the Low Fat Milk to make a dough. Roll the dough out onto a floured board and knead quickly into a ball
Roll out dough and place on chicken mixture.
Bake for 18 to 23 minutes, or until golden brown. Cool 10 minutes before serving