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.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Gradually whisk in the chicken broth and heavy cream. Bring the mixture to a simmer, stirring frequently, until it thickens, about 3-5 minutes.

Step 6

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.

Step 7

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.

Step 8

Serve immediately and enjoy your delicious Open Faced Chicken Pie!

Nutrition Facts

Serving size	1428.5 grams (1428.5g)

Amount per serving	% Daily Value*
Calories	2400

Total Fat 135.60g	174%
Saturated Fat 62.00g	310%
Polyunsaturated Fat 0.00g
Cholesterol 805mg	268%
Sodium 4164mg	181%
Total Carbohydrate 105.80g	38%
Dietary Fiber 11.50g	41%
Total Sugars 13.80g
Protein 175.40g	351%

Vitamin D 41IU	205%
Calcium 200mg	15%
Iron 13mg	72%
Potassium 2128mg	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.

Source of Calories

Fat: 52.0%

Protein: 29.9%

Carbs: 18.0%