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.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

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.

Step 3

In a small bowl, whisk together the egg and water to create an egg wash. Brush it evenly over the puff pastry sheets.

Step 4

Bake the pastry sheets for 12-15 minutes, or until golden brown. Remove from the oven and set aside.

Step 5

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.

Step 6

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.

Step 7

Gradually whisk in the chicken broth and milk until smooth. Simmer for 2-3 minutes until the sauce begins to thicken.

Step 8

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.

Step 9

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.

Step 10

Serve immediately and enjoy your open-faced chicken pot pie!

Nutrition Facts

Serving size	1800.6 grams (1800.6g)

Amount per serving	% Daily Value*
Calories	2206

Total Fat 108.60g	139%
Saturated Fat 44.20g	221%
Polyunsaturated Fat 3.80g
Cholesterol 645mg	215%
Sodium 5261mg	229%
Total Carbohydrate 152.60g	55%
Dietary Fiber 17.70g	63%
Total Sugars 30.00g
Protein 151.60g	303%

Vitamin D 168IU	839%
Calcium 557mg	43%
Iron 14mg	79%
Potassium 3040mg	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.

Source of Calories

Fat: 44.5%

Protein: 27.6%

Carbs: 27.8%