Sheet Pan Chicken Pot Pie

Who says comfort food can’t be simple and abundant? Our Sheet Pan Chicken Pot Pie is a delightful twist on the classic, offering the same rich, creamy filling and flaky crust you love, but with a little extra flair. Perfect for feeding a crowd, this dish combines the cozy flavors of chicken, veggies, and a buttery crust with a convenient sheet pan preparation. It’s all about maximizing that delicious crust-to-filling ratio, ensuring everyone gets a generous helping of both.

Why You’ll Love This Recipe

Sheet Pan Chicken Pot Pie is not only big on flavor but also on simplicity. The use of puff pastry strips over a large sheet pan means no fussing with perfect circles of dough. It’s straightforward, feeds more people than a traditional pot pie, and offers the same comforting flavors with an extra serving of flakiness. Plus, the preparation is a breeze, making it an ideal choice for busy weeknights or casual family gatherings.

Kitchen Equipment You’ll Need

• 13×18-inch sheet pan
• Large saucepan
• Rolling pin
• Small bowl
• Pastry brush

Ingredients

• 3 tablespoons unsalted butter
• 2 large carrots, halved and thinly sliced
• 2 ribs celery, diced
• 1/2 cup yellow onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/3 cup all-purpose flour, plus more as needed
• 2 cups chicken broth
• 1 cup heavy cream
• 3 cups cooked, shredded chicken
• 1 cup frozen peas
• 4 sheets puff pastry, thawed
• 1 egg
• Kosher salt and freshly ground black pepper, to taste

Step-by-Step Instructions

1. Preheat oven to 400°F and grease a 13×18-inch sheet pan with nonstick spray. Set aside.
2. In a large saucepan over medium-high heat, melt the butter. Add carrots, celery, onion, garlic, and thyme, and season with salt and pepper. Cook until the vegetables are tender but still crisp, about 5 minutes.
3. Stir in the flour and let cook for 1 minute. Add the broth and cook until starting to thicken, about 5 minutes. Stir in the cream and continue cooking until the sauce has thickened, about 2 minutes.
4. Add cooked chicken and peas and season to taste with salt and pepper. Pour mixture into the prepared sheet pan. Set aside.
5. Lightly dust a surface with flour, then stack 2 sheets of puff pastry on top. Roll out into a 15-inch square, then cut the pastry into 1-inch strips. Repeat with remaining sheets of puff pastry. (You should have 30 strips total.)
6. Arrange puff pastry strips over chicken filling in a row, overlapping them a bit so most of the filling is covered. Trim overhang as needed.
7. In a small bowl, beat the egg with a bit of water and brush the pastry with the egg wash.
8. Bake until the pastry is a deep golden brown, 35-40 minutes. Enjoy!

Tips for Success

Ensure the puff pastry is fully thawed before rolling to avoid cracks. If your pastry becomes too warm, pop it back in the fridge for a few minutes to firm up. Also, don’t skip the egg wash—it gives the pastry that lovely golden sheen.

Additional Tips and Variations

Feel free to swap the chicken for turkey or add other vegetables like mushrooms or potatoes for extra heartiness. For a bit of a kick, sprinkle some red pepper flakes into the filling.

Nutritional Highlights (Per Serving)

While nutritional content can vary, this dish provides a hearty dose of protein and vegetables, making it a balanced option for a comforting meal.

Frequently Asked Questions (FAQ)

Can I use store-bought rotisserie chicken? Absolutely! It’s a great time-saver.

Can I make this ahead of time? You can prepare the filling in advance and refrigerate it. When ready to bake, simply assemble with the puff pastry and cook as directed.

Conclusion

There you have it—a delicious, easy-to-make Sheet Pan Chicken Pot Pie that’s perfect for any occasion. I hope you give this recipe a try and enjoy every flaky, flavorful bite. Don’t forget to share your experience and any creative twists you tried in the comments below. Happy cooking!