Chicken with Smashed Baby Red Potatoes Pot Pie Style
Cozy up with a hearty twist on comfort food with this Chicken with Smashed Baby Red Potatoes Pot Pie Style recipe. Succulent diced chicken breasts and tender smashed baby red potatoes are enveloped in a creamy, herb-infused sauce made with sautéed onions, garlic, peas, and carrots. Topped with a buttery, flaky puff pastry, this dish delivers all the warming flavors of a traditional pot pie with a rustic, homey charm. Perfect for weeknight family dinners or entertaining guests, this one-dish meal bakes to golden perfection in under an hour. Elevate your pot pie game with this modern take on a classic favorite!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 tablespoons Butter, unsalted
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1.5 pounds Baby red potatoes
- 3 tablespoons All-purpose flour
- 3 cups Chicken broth
- 1 cup Heavy cream
- 1.5 cups Frozen peas and carrots mix
- 1 teaspoon Fresh thyme, chopped
- 2 tablespoons Fresh parsley, chopped
- 1 sheet Pre-packaged puff pastry, thawed
- 1 large Egg, beaten
Instructions
Preheat your oven to 400°F (200°C).
Season the chicken breasts with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat the olive oil in a large skillet over medium heat. Cook the chicken for 4-5 minutes per side, or until golden brown and cooked through. Transfer to a cutting board to rest, then dice into 1-inch cubes.
Meanwhile, place the baby red potatoes in a large pot of salted water. Bring to a boil and cook for 10-12 minutes, or until fork-tender. Drain and lightly smash each potato using a fork; set aside.
In the same skillet used to cook the chicken, melt the butter over medium heat and sauté the diced onion for 4-5 minutes, or until softened. Stir in the garlic and cook for an additional 1 minute.
Sprinkle the flour over the onions and stir continuously for 1-2 minutes to cook out the raw flavor. Gradually whisk in the chicken broth and heavy cream, ensuring a smooth, lump-free sauce.
Stir in the frozen peas and carrots, chopped thyme, parsley, and the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Let the sauce simmer for 3-4 minutes or until slightly thickened.
Add the diced chicken and smashed potatoes to the skillet, folding them gently into the sauce. Transfer this mixture to a large, oven-safe baking dish.
Roll out the thawed puff pastry sheet and place it over the filling, trimming any excess. Crimp the edges to seal and cut slits into the pastry to allow steam to escape.
Brush the pastry with the beaten egg for a golden, glossy finish.
Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and puffed.
Let the dish cool for 5-10 minutes before serving. Garnish with additional chopped parsley, if desired.
Nutrition Facts
Calories |
4552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.7 g | 344% | |
| Saturated Fat | 122.3 g | 612% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 904 mg | 301% | |
| Sodium | 7088 mg | 308% | |
| Total Carbohydrate | 304.1 g | 111% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 34.1 g | ||
| Protein | 204.7 g | 409% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 402 mg | 31% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 6202 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
