Chicken Pot Pie2018-01-08T12:26:23-05:00

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.

Serves 4

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As seen in the Winter/Spring 2018 Issue

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