This chicken pot pie casserole is a simple hearty recipe that feeds a crowd and is the ultimate in comfort food.
Pennsylvania Dutch chicken pot pie is a favorite that I only learned about when I met my husband who grew up in York, Pennsylvania. His mother made a delicious boiled chicken pot pie for us many times.
Luckily for us, she gave us her recipe well before her passing. You can find Millie’s Chicken Pot Pie recipe here.
Millie’s chicken pot pie and many that I’ve had in York is more of a hearty soup or stew with homemade noodles.
Once while we were visiting she made a baked pot pie. It was more of a large casserole with a crust. Something more like the pot pies you can find in some grocery store freezers or dinner.
Unfortunately, I never asked her how she made that version so I was on my own to create my own chicken pot pie casserole.
It’s not earth-shattering. This chicken pot pie casserole is basically Millie’s pot pie recipe without the noodles and uses puff pastry for the crust.
I thought about using her dough recipe to make a crust but decided to go the easier route with puff pastry.
This cut up puff pastry topping was my attempt to make it look fancy.
However, you could simply roll out the pastry and make sure it covers the entire pan.
It turned out really good, and true to many homestyle casseroles was even better the next day.
- 3 tablespoons olive oil
- 1 large onion diced
- 3 carrots peeled and sliced
- 3 celery ribs peeled and sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 chicken cut up into parts (or picks of the chick)
- 4 medium potatoes, peeled and diced
- 1 cup green beans chopped
- 1 32 oz chicken stock
- 1 package puff pastry dough (2 sheets)
- 2 tablespoons fresh flat leaf parsley
- In a large stock pot, saute onion, carrots and celery, salt and pepper in olive oil until softened.
- Add chicken parts and broth. Add additional water to cover chicken.
- Bring to a boil and then reduce heat and simmer for one hour.
- Pull out puff pastry to thaw.
- After one hour remove chicken parts and set aside to cool.
- Add potatoes to stock and cook on medium heat for about 15 minutes.
- Pull the meat off the chicken bones and shred.
- Add chicken, green beans and parsley to stock.
- Preheat oven to 350 degrees
- Roll out one sheet of puff pastry and place into a greased 9 x 13 baking dish. Prick a few times with a fork.
- Bake the bottom shell for 15 minutes. Remove and let cool.
- Pour chicken mixture over top puff pastry.
- Roll out second pastry sheet and cut into shapes to place on top of chicken mixture. Prick pastry with a fork.
- Bake for 20 minutes or until top pastry is golden brown.