PLANTAIN CHICKEN POT PIE – Chef Cheryl-Ann Shortt-Charles


1 plantain

2 roasted or rotisserie chicken breasts

1 small pack frozen veggie mix

1 cup heavy cream

2 cups chicken broth

2 tbsp. butter

1 cup Ducales Cracker crumbs

Salt and black pepper to taste

Oil for frying


  1. Preheat the oven to 350 degrees F.
  2. Cube or shred the chicken breast, set aside.
  3. In a sauce pan heat, the butter on medium heat. Add the veggie mix and sauté until they are tender season with salt and black pepper to taste. Add the chicken broth and cream, let the sauce simmer for about 1-minute season with salt and pepper to taste.
  4. Remove the mixture from the heat and stir in the chicken set aside.
  5. Place oil in a pot and heat.
  6. Peel the plantain and cut into thin slices, dredge in the Ducales Cracker crumbs and fry in hot oil until lightly brown.
  7. To assemble place the chicken mixture in a ramekins top with some of the Ducales cracker crumbs and lay the Ducales plantain on top.
  8. Place in the oven and bake for approximately 10 minutes or until plantain is golden brown.
    Remove for the oven and serve hot.

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