Roasted Vegetables and Chicken Pot Pie

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