Chicken Pot PieMeris Resources2018-01-08T12:26:23-05:00

Chicken Pot Pie

Presented by Cherry Hill Hotel

INGREDIENTS

• 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

DIRECTIONS 

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