Chicken Pot Pie
Presented by Cherry Hill Hotel
- 1 cup diced celery
- 1 cup diced carrots
- 1 cup diced potatoes
- 2 T olive oil
- Salt and pepper
- 2 lb. boneless, skinless chicken breasts
- 1 cup frozen peas (no need to defrost)
- 1 quart chicken gravy, homemade or store-bought
- 1 sheet puff pastry
In a baking pan, combine celery, carrots, and potatoes with olive oil, salt, and pepper. In an oven preheated to 350°F, roast for 30 minutes or until tender.
Arrange chicken breasts on a baking sheet and season with salt and pepper. Roast chicken at 350°F until done, approximately 20 minutes. Remove from oven, cool, and dice.
In a large bowl, combine roasted vegetables and peas with chicken and gravy. Divide mixture among four 12-ounce individual casserole dishes. Top each with one quarter of the puffed pastry sheet. Crimp the edges of the pastry.
Bake in a 400°F oven until pastry is golden brown, approximately 15 to 20 minutes. Serve at once.