Sheet Pan Chicken Pot Pie

Sheet Pan Chicken Pot Pie combines the comforting flavors of a classic pot pie with the ease of a single-pan preparation. With its flaky puff pastry crust and creamy chicken and vegetable filling, this recipe is perfect for feeding a crowd or preparing a family-friendly dinner.

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Ingredients

Filling

• 3 tablespoons unsalted butter: For sautéing the vegetables.
• 2 large carrots, halved and thinly sliced: Adds sweetness and vibrant color.
• 2 ribs celery, diced: Provides a fresh, crisp texture.
• 1/2 cup yellow onion, chopped: Builds the aromatic base of the filling.
• 2 cloves garlic, minced: Enhances the overall flavor.
• 1 teaspoon dried thyme: Adds a subtle, earthy herbaceous note.
• 1/3 cup all-purpose flour: Thickens the creamy filling.
• 2 cups chicken broth: Creates the savory base for the filling.
• 1 cup heavy cream: Makes the filling rich and luscious.
• 3 cups cooked, shredded chicken: A great use for rotisserie or leftover chicken.
• 1 cup frozen peas: Adds a pop of color and sweetness.

Crust

• 4 sheets puff pastry, thawed: Forms the golden, flaky crust.
• 1 egg, lightly beaten: For brushing the pastry and enhancing its golden color.

Seasoning

• Kosher salt and freshly ground black pepper, to taste.

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Preparation Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Servings: 6-8

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Instructions

Prepare the Filling

1. Sauté Vegetables: Preheat your oven to 375°F (190°C). In a large skillet over medium heat, melt the butter. Add carrots, celery, and onion. Sauté for 5-7 minutes until softened. Stir in garlic and thyme and cook for an additional minute.
2. Make the Sauce: Sprinkle the flour over the sautéed vegetables. Stir well and cook for 1-2 minutes to eliminate the raw flour taste. Gradually whisk in the chicken broth and heavy cream, stirring constantly to create a smooth, thickened sauce.
3. Add Chicken and Peas: Fold in the shredded chicken and frozen peas. Season with salt and freshly ground black pepper to taste. Remove from heat and set aside.

Assemble the Pot Pie

4. Prepare the Sheet Pan: Lightly grease a large rimmed sheet pan. Lay two sheets of puff pastry over the bottom of the pan, overlapping slightly to cover the base completely.
5. Fill the Pan: Spread the prepared filling evenly over the puff pastry.
6. Add the Top Crust: Place the remaining two sheets of puff pastry on top, overlapping as needed. Press the edges to seal. Trim any excess pastry and use it to decorate the top if desired.

Bake the Pot Pie

7. Egg Wash: Brush the beaten egg over the surface of the puff pastry. Use a sharp knife to cut small slits in the pastry to allow steam to escape.
8. Bake: Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the pastry is puffed and golden brown.

Serve

9. Remove from the oven and let cool slightly before slicing into squares. Serve warm and enjoy!

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Tips for Success

• Chicken Substitute: Use turkey for a holiday twist, or skip the meat and add mushrooms for a vegetarian version.
• Veggie Variations: Add corn, green beans, or diced potatoes for extra texture and flavor.
• Thaw Puff Pastry Properly: Allow the pastry to thaw in the refrigerator to prevent it from becoming too soft to handle.
• Make-Ahead Option: Prepare the filling up to a day in advance and store it in the refrigerator. Assemble and bake when ready.

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Serving Suggestions

Pair this hearty pot pie with a crisp green salad or roasted vegetables for a balanced meal. It’s also excellent alongside a warm cup of apple cider on chilly evenings.

Sheet Pan Chicken Pot Pie delivers the comfort of a classic dish with minimal cleanup—a true crowd-pleaser!