Description
Looking for the ultimate comfort food? This Sheet Pan Chicken Pot Pie has all the cozy flavors you crave with a crispy, flaky puff pastry topping. Perfect for feeding a crowd or meal-prepping, this recipe combines a creamy, savory filling with tender chicken and fresh vegetables, all baked together in one pan. It’s a quicker, easier take on a classic favorite that’s just as delicious!
Who is This Recipe For?
This recipe is perfect for anyone who loves hearty, comforting dishes, especially during the colder months. Ideal for family dinners, gatherings, or meal-prepping, this dish satisfies cravings with every warm, flaky bite. If you’re looking for a new way to make chicken pot pie without the hassle of individual pies, this sheet pan version is for you.
Why It’s Great
- Comfort Food Favorite: Chicken pot pie is a winter classic, offering a warm, satisfying meal on chilly days.
- Easier and Faster: Baking it on a sheet pan makes it quicker to prepare and share with a crowd.
- Flaky Puff Pastry: The puff pastry topping adds a crispy, buttery texture that pairs perfectly with the creamy filling.
- Versatile: This recipe is easily adaptable for leftovers, different veggies, or even a turkey substitution for a holiday twist.
Ingredients
- 3 tbsp unsalted butter
- 2 large carrots, halved and thinly sliced
- 2 celery ribs, diced
- ½ cup yellow onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- ⅓ cup all-purpose flour (plus extra for dusting)
- 2 cups chicken broth
- 1 cup heavy cream
- 3 cups cooked, shredded chicken
- 1 cup frozen peas
- 4 sheets puff pastry, thawed
- 1 large egg
- Kosher salt and freshly ground black pepper, to taste
How To Make Sheet Pan Chicken Pot Pie
- Prepare the Oven: Preheat oven to 400°F (200°C) and grease a 13×18-inch sheet pan with nonstick spray. Set aside.
- Cook Vegetables: In a large saucepan over medium-high heat, melt the butter. Add the sliced carrots, diced celery, chopped onion, minced garlic, and thyme. Season with salt and pepper, cooking until vegetables are tender but still crisp, about 5 minutes.
- Make the Sauce: Sprinkle in the flour and cook for 1 minute, stirring. Pour in the chicken broth and cook until it begins to thicken, about 5 minutes. Add the cream and continue cooking until the sauce has thickened, about 2 more minutes.
- Combine with Chicken and Peas: Add the shredded chicken and frozen peas, then adjust salt and pepper to taste. Pour the mixture into the prepared sheet pan and set aside.
- Prepare Puff Pastry: Lightly dust a surface with flour and stack two sheets of puff pastry on top of each other. Roll out into a 15-inch square, then cut into 1-inch strips. Repeat with the remaining two sheets for a total of 30 strips.
- Arrange Pastry Strips: Lay the strips over the chicken filling in rows, overlapping slightly to cover most of the filling. Trim any overhang.
- Brush with Egg Wash: In a small bowl, beat the egg with a splash of water, then brush over the pastry for a golden finish.
- Bake: Place the sheet pan in the oven and bake for 35-40 minutes, or until the pastry is deeply golden brown. Enjoy warm!
Kitchen Equipment Needed
- 13×18-inch sheet pan
- Large saucepan
- Rolling pin
- Pastry brush
- Mixing spoon
- Small bowl for egg wash
Storage
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze portions of the pot pie for up to 3 months in a freezer-safe container. Reheat in the oven for the best texture.
FAQ
Can I use rotisserie chicken?
Absolutely! Rotisserie chicken is a convenient option, adding great flavor without extra prep time.
Can I substitute the puff pastry with pie crust?
Yes, a pie crust will work too. Just be sure to roll it thin and adjust the baking time to ensure the crust cooks through.
Can I add other vegetables?
Yes! Corn, green beans, or even mushrooms can add extra flavor and texture to the filling.
Conclusion
This Sheet Pan Chicken Pot Pie is the ultimate comfort dish with a twist! With tender chicken, a creamy sauce, and a flaky puff pastry topping, it’s a crowd-pleaser that’s easier and faster to make than traditional pot pie. Perfect for cozy nights or feeding a group, this recipe is sure to be a new favorite in your home. Enjoy each warm, flaky bite!
