Chicken Pot Pie Casserole
Comfort food at its best this chicken pot pie casserole will feed a small crowd with a heart chicken and vegetable filling topped with delicious puff pastry dough.
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1gCalories: 240kcalCarbohydrates: 29gProtein: 6gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 7gCholesterol: 9mgSodium: 401mgFiber: 3gSugar: 3g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
Tried this recipe?Tag @hearthnvine on Instagram