Sheet Pan Chicken Pot Pie brings all the warmth and comfort of the classic chicken pot pie with the convenience of sheet pan cooking. With its creamy, savory filling and crisp, flaky puff pastry, this dish combines flavors of shredded chicken, tender vegetables, and herbs that create the perfect cozy meal. Using puff pastry sheets makes it easy and quick to prepare, while the sheet pan format means fewer dishes and a great option for serving a crowd. Ideal for family dinners or meal-prep, this recipe ensures that comfort food can be simple, delicious, and fun to make!

Full Recipe:

Ingredients

For the Filling:

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

For the Topping:

• 4 sheets puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions

1. Prepare the Oven and Pan:
   • Preheat the oven to 400°F (200°C). Grease a large sheet pan with butter or nonstick spray, or line it with parchment paper.
2. Cook the Vegetables:
   • In a large skillet, melt the butter over medium heat. Add the carrots, celery, and onion. Sauté for 5-7 minutes until the vegetables soften and the onions become translucent.
   • Add the garlic and thyme, stirring until fragrant (about 1 minute).
3. Make the Creamy Filling:
   • Sprinkle the flour over the vegetable mixture and stir well to coat. Cook for 1-2 minutes to remove any raw flour taste.
   • Gradually pour in the chicken broth, whisking constantly to combine with the flour and create a smooth consistency.
   • Add the heavy cream, stirring until the mixture thickens, about 3-4 minutes.
4. Add the Chicken and Peas:
   • Stir in the shredded chicken and frozen peas, cooking until heated through. Season with salt and black pepper to taste.
   • Spread the filling evenly over the prepared sheet pan, creating a smooth layer.
5. Add the Puff Pastry:
   • Lay the thawed puff pastry sheets over the filling, covering the entire sheet pan. Use a rolling pin to lightly press and connect the seams of the pastry, ensuring it covers the filling completely.
   • Brush the puff pastry with the beaten egg to achieve a golden, shiny finish.
6. Bake:
   • Bake for 20-25 minutes, or until the puff pastry is golden brown and crispy.
7. Serve:
   • Let the pot pie cool for 5 minutes before slicing and serving warm. Enjoy the creamy, flaky goodness!

Nutritional Information (Approximate per Serving):

• Calories: 450 kcal
• Protein: 22g
• Fat: 27g
• Carbohydrates: 30g
• Fiber: 3g
• Sodium: 400mg

Note: Nutritional values are approximate and may vary depending on ingredient brands and specific quantities.

Frequently Asked Questions (FAQs)

Q1: Can I use rotisserie chicken for this recipe?

• Yes! Using pre-cooked rotisserie chicken is a great way to save time. Just shred it and add it to the filling as directed.

Q2: Can I make this pot pie vegetarian?

• Absolutely. Substitute the chicken with more vegetables (like mushrooms or potatoes) and use vegetable broth instead of chicken broth.

Q3: Can I add other herbs?

• Feel free to customize the flavors by adding fresh or dried herbs such as rosemary, sage, or parsley.

Q4: Can I prepare this dish in advance?

• You can make the filling in advance and refrigerate it for up to 24 hours. When ready to bake, simply spread it in the sheet pan, cover with puff pastry, and bake as directed.

Tips for Making the Perfect Sheet Pan Chicken Pot Pie

• Use Cold Puff Pastry: Puff pastry works best when it’s cold. Thaw it just enough to unfold, but keep it cool so that it puffs up nicely during baking.
• Shred the Chicken Evenly: For consistent texture, make sure the chicken is evenly shredded. Large chunks can interfere with the smoothness of the filling.
• Ensure the Sauce is Thickened: Before adding the chicken and peas, make sure the sauce is adequately thickened. This prevents the filling from being too runny and ensures it holds up under the pastry.
• Add an Egg Wash for a Golden Top: Brushing an egg wash over the pastry creates a beautiful golden color and a glossy finish.
• Let It Cool Slightly Before Serving: Allowing the pie to rest for 5-10 minutes before slicing helps the filling set, making it easier to serve.

Storage Tips

• Refrigerating Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) to maintain the crispiness of the puff pastry.
• Freezing the Filling: You can make the filling in advance and freeze it for up to 3 months. Thaw it in the refrigerator overnight and add it to the sheet pan with puff pastry when ready to bake.
• Reheating Tips: For the best results, reheat portions in the oven to keep the pastry from becoming soggy. Avoid microwaving, as this can make the pastry soft.

Conclusion

Sheet Pan Chicken Pot Pie is a delicious twist on the classic comfort food. By using a sheet pan and puff pastry, it transforms into a quick, easy, and visually appealing dish that can feed a crowd. The creamy filling, made from tender chicken and fresh vegetables, is balanced by the flaky, golden pastry topping. This recipe is a great option for busy families, gatherings, or a satisfying meal prep solution for the week ahead. With its rich flavor and versatile ingredients, this Sheet Pan Chicken Pot Pie is bound to become a new favorite! Whether you’re craving comfort food or looking for a crowd-pleaser, this recipe delivers every time. Enjoy!