Roasted Vegetables and Chicken Pot Pie
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Total: 88minPreparation: 88min
- Portions: 6
- Difficulty: Intermediate
Recipe ingredients saved
Ingredients
Instructions
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Preheat oven at 425°F(220°C).
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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
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Add Bouillon Cubes to water to make a broth.
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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.
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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
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Roll out dough and place on chicken mixture.
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Bake for 18 to 23 minutes, or until golden brown. Cool 10 minutes before serving
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