Sheet Pan Chicken Pot Pie

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Contents
IngredientsInstructions for Making Sheet Pan Chicken Pot Pie

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Chicken pot pie is one of my absolute favorite comfort foods during the winter months. A rich, creamy filling topped with a flaky crust? Yes, please! I estimate that I whip up some variation of chicken pot pie at least once each month when it’s cold outside—especially since we experience a lot of chilly weather here in upstate New York!

Sheet Pan Chicken Pot Pie

Ingredients

  • 3 tablespoons unsalted butter
  • 2 large carrots, halved and sliced thin
  • 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 additional as necessary
  • 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

Instructions for Making Sheet Pan Chicken Pot Pie

  1. Preheat your oven to 400°F and lightly grease a 13×18-inch sheet pan with nonstick cooking spray. Set it aside.
  2. In a large saucepan over medium-high heat, melt the butter. Add carrots, celery, onion, garlic, and thyme, seasoning with salt and pepper. Cook until the vegetables are tender but still crisp, about 5 minutes.
  3. Mix in the flour and let it cook for 1 minute. Slowly add the broth, cooking until it starts to thicken, which should take about 5 minutes. Then stir in the cream and continue cooking until the sauce thickens, about 2 minutes.
  4. Add the cooked chicken and peas, seasoning to taste with salt and pepper. Pour this mixture into the prepared sheet pan. Set it aside.
  5. On a floured surface, stack 2 sheets of puff pastry and roll them out into a 15-inch square. Cut the pastry into 1-inch strips. Repeat with the remaining sheets of puff pastry, resulting in a total of 30 strips.
  6. Place the puff pastry strips over the chicken filling in a row, overlapping them slightly to cover most of the filling. Trim any excess as needed.
  7. In a small bowl, whisk the egg with a bit of water and brush the egg wash over the pastry.
  8. Bake until the pastry turns a deep golden brown, approximately 35-40 minutes. Enjoy your meal!

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