Open Faced Chicken Pot Pie
Transform classic comfort food into an elegant, modern dish with this Open-Faced Chicken Pot Pie recipe! Featuring buttery, golden puff pastry as the base, this recipe skips the traditional pie crust for a lighter, flakier twist. Tender shredded chicken, hearty peas, carrots, and diced potatoes are cooked in a creamy, thyme-infused sauce, creating a rich and satisfying topping for the crisp pastry. Perfectly balanced between homemade charm and weeknight simplicity, this dish bakes in just 35 minutes and serves four. Ideal for showcasing seasonal flavors or impressing at the dinner table, this quick and easy chicken pot pie alternative delivers comfort in every bite.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 2 cups frozen peas and carrots
- 1 cup diced potatoes
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 pieces puff pastry sheets
- 1 piece egg
- 1 tablespoon water
Instructions
Preheat your oven to 400°F (200°C).
Place the puff pastry sheets on a baking sheet lined with parchment paper. Using a fork, prick holes in the pastry to prevent it from puffing too much during baking.
In a small bowl, whisk together the egg and water to create an egg wash. Brush it evenly over the puff pastry sheets.
Bake the pastry sheets for 12-15 minutes, or until golden brown. Remove from the oven and set aside.
While the pastry bakes, place the chicken breasts in a large pot and cover with water. Bring to a boil, reduce to a simmer, and cook for 12-15 minutes, or until the chicken is fully cooked. Remove the chicken from the pot, let cool slightly, and shred into bite-sized pieces.
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 create a roux.
Gradually whisk in the chicken broth and milk until smooth. Simmer for 2-3 minutes until the sauce begins to thicken.
Stir in the shredded chicken, frozen peas and carrots, diced potatoes, thyme, salt, and pepper. Cook for 5-7 minutes until the vegetables are tender and the mixture is heated through. Adjust seasoning if needed.
To assemble, place a piece of baked puff pastry on a plate. Spoon the warm chicken and vegetable mixture over the top, leaving the edges of the pastry exposed.
Serve immediately and enjoy your open-faced chicken pot pie!
Nutrition Facts
Calories |
2206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.6 g | 139% | |
| Saturated Fat | 44.2 g | 221% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 5260 mg | 229% | |
| Total Carbohydrate | 152.6 g | 55% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 30.0 g | ||
| Protein | 151.6 g | 303% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 557 mg | 43% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3040 mg | 65% | |
*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.
