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| Roasted Vegetable & Chicken Pot Pie |
| Author: CarolsCritterCare |
|
Time:
40 min
Difficulty:
med
Serving Size:
6
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Description
potpie
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| Ingredients |
- Filling
- 1/4 cup olive oil
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1 cup thinly sliced carrots
- 1 cup chopped red bell pepper
- 1 cup sliced baby portobello (crimini) mushrooms
- 1 cup heavy (whipping) cream
- 1 cup chicken broth
- 3 tablespoons Martha White All-Purpose Flour
- 1 tablespoon chopped fresh rosemary
- 1/4 teaspoon fresh ground black pepper
- 3 cups shredded rotisserie chicken
- Crust
- 1 (6-ounce) package Martha White Buttermilk Cornbread Mix
- 2/3 cup milk
- 1/4 cup grated Parmesan cheese
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| Preparation |
- Preheat oven to 425 degrees
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| Instructions |
- Filling
- 1/4 cup olive oil
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1 cup thinly sliced carrots
- 1 cup chopped red bell pepper
- 1 cup sliced baby portobello (crimini) mushrooms
- 1 cup heavy (whipping) cream
- Crust
- 1 (6-ounce) package Martha White Buttermilk Cornbread Mix
- 2/3 cup milk
- 1/4 cup grated Parmesan cheese
- 1 cup chicken broth
- 3 tablespoons Martha White All-Purpose Flour
- 1 tablespoon chopped fresh rosemary
- 1/4 teaspoon fresh ground black pepper
- 3 cups shredded rotisserie chicken
- Preheat oven to 425 degrees F. In a 10-inch Lodge cast-iron skillet, combine oil, celery, onion, carrots, red pepper, and mushrooms; toss to combine. Roast in oven 20 minutes or until lightly browned, stirring once.
- In large bowl, combine cream, broth, flour, rosemary, and black pepper; whisk until smooth. Stir in chicken. Pour over vegetables in hot skillet.
- In same bowl, combine cornbread mix, milk, and Parmesan cheese. Pour over chicken mixture. Bake at 425 degrees F 18 to 23 minutes, or until golden brown. Cool 15 minutes before serving
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11-25-2008, 02:39 AM
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#1 (permalink)
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Ambassador
Moderator
Name: Coon Mom
Join Date: Nov 2006
Community: Rome
Posts: 6,799
Classified Rating: 0% (0)Recipes: 29
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Roasted Vegetable & Chicken Pot Pie
Filling
1/4 cup olive oil
1/2 cup chopped celery
1/2 cup chopped onion
1 cup thinly sliced carrots
1 cup chopped red bell pepper
1 cup sliced baby portobello (crimini) mushrooms
1 cup heavy (whipping) cream
Crust
1 (6-ounce) package Martha White Buttermilk Cornbread Mix
2/3 cup milk
1/4 cup grated Parmesan cheese
1 cup chicken broth
3 tablespoons Martha White All-Purpose Flour
1 tablespoon chopped fresh rosemary
1/4 teaspoon fresh ground black pepper
3 cups shredded rotisserie chicken
Preheat oven to 425 degrees F. In a 10-inch Lodge cast-iron skillet, combine oil, celery, onion, carrots, red pepper, and mushrooms; toss to combine. Roast in oven 20 minutes or until lightly browned, stirring once.
In large bowl, combine cream, broth, flour, rosemary, and black pepper; whisk until smooth. Stir in chicken. Pour over vegetables in hot skillet.
In same bowl, combine cornbread mix, milk, and Parmesan cheese. Pour over chicken mixture. Bake at 425 degrees F 18 to 23 minutes, or until golden brown. Cool 15 minutes before serving
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