Open Faced Chicken Pie
Indulge in the comforting flavors of this Open Faced Chicken Pie, a delightful twist on the classic pot pie that's as easy to make as it is delicious. Featuring a creamy, savory filling made with tender shredded chicken, mixed vegetables, and a rich roux-based sauce, this recipe is elevated by its flaky, golden puff pastry base. Ready in just under an hour, it’s perfect for busy weeknights or casual dinner parties. Each serving is customizable—simply spoon the velvety chicken mixture over the crisp pastry for a dish that’s both hearty and elegant. Garnish with fresh parsley for a pop of color and serve warm for a crowd-pleasing meal your family will crave. With keywords like "open faced chicken pie," "easy chicken puff pastry recipe," and "creamy chicken pot pie alternative," this dish is a must-try for home cooks seeking comfort food with a modern twist.
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Recipe Information
Ingredients
- 2 cups Cooked chicken (shredded or diced)
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 1.5 cups Chicken broth
- 0.5 cups Heavy cream
- 1 cup Frozen mixed vegetables (carrots, peas, corn, etc.)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 2 sheets Puff pastry sheets
- 1 large Egg (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
On a lightly floured surface, roll out the puff pastry sheets slightly to smooth the edges. Cut each sheet into 4 equal rectangles, giving you 8 total pieces. Place the pastry pieces on a baking sheet lined with parchment paper.
In a small bowl, beat the egg and water together to make the egg wash. Brush the egg wash lightly over the puff pastry pieces. Bake for 12-15 minutes, or until golden brown and puffed. Remove from the oven and set aside.
While the pastry bakes, prepare the chicken filling. In a large skillet, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually whisk in the chicken broth and heavy cream. Bring the mixture to a simmer, stirring frequently, until it thickens, about 3-5 minutes.
Add the cooked chicken, frozen mixed vegetables, salt, black pepper, and garlic powder to the sauce. Stir until everything is evenly coated and heated through, about 5 minutes. Taste and adjust seasoning as needed.
To assemble, place a baked puff pastry square on a plate. Spoon a generous portion of the creamy chicken mixture over the top. Optionally, garnish with chopped fresh parsley for added color. Repeat for all servings.
Serve immediately and enjoy your delicious Open Faced Chicken Pie!
Nutrition Facts
Calories |
2400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.6 g | 174% | |
| Saturated Fat | 62.0 g | 310% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 805 mg | 268% | |
| Sodium | 4164 mg | 181% | |
| Total Carbohydrate | 105.8 g | 38% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 13.8 g | ||
| Protein | 175.4 g | 351% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 200 mg | 15% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2128 mg | 45% | |
*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.
