Roasted Vegetable & Chicken Pot Pie

[CarolsCritterCare]

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