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Roasted Vegetables and Chicken Pot Pie

  • 0 people already cooked this dish.
  • Total: 88min
    Preparation: 88min
  • Portions: 6
  • Difficulty: Intermediate


  • 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


  1. Preheat oven at 425°F(220°C).

  2. 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

  3. Add Bouillon Cubes to water to make a broth.

  4. 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.

  5. 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

  6. Roll out dough and place on chicken mixture.

  7. Bake for 18 to 23 minutes, or until golden brown. Cool 10 minutes before serving

Mark as cooked

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