Sheet Pan Chicken Pot Pie
Because you want flaky crust with every last bite.
You might be asking, what is wrong with a regular Chicken Pot Pie? Nothing, absolutely nothing. They’re nearly perfect. But! If you happened to appreciate a ratio of flaky crust to filling or if you had a whole lot of people to feed you might want to look at our Sheet Pan Chicken Pot Pie. It has everything you know and love – a slightly creamy, saucy chicken filling studded with carrots, celery, onion, and peas that’s surrounded by impossibly flaky crust – there’s just more of it. More buttery crisp crust, more pot pie to go around, but all the same amazing comforting flavor.
In some ways, this is a lot easier than a traditional pot pie and yet it feeds more people. For starters, you don’t have to deal with rolling out a perfect circle (or two) of dough and lining a pie pan. The filling is pretty similar, but for the crust all you’re doing is slicing strips of puff pastry and arranging them over the the top. You can go with a lattice pattern or keep it simple with horizontal strips – no matter how you do it, it’s easy peasy.
The filling comes together easily on the stovetop. Carrots, onion, and celery soften in some butter and then flour, chicken broth, and cream turn it into something saucier. You’ll need about three cups of cooked, shredded chicken to round that out, which is conveniently about what you can usually pull off of a rotisserie chicken. Once you’ve seasoned that to taste and added the peas, you just pour it into a sheet pan, top it with strips of puff pastry, give it a little egg wash, and bake.
You know when you’re eating a Chicken Pot Pie and you find yourself left with a few spoonfuls of filling even though the crust is long gone? That never happens here. With this sheet pan version, you have crust for days. Maybe it’s just me, but that’s what my pot pie dreams are made of – a crunch of flaky crust with every last bite.
Sheet Pan Chicken Pot Pie
20m prep time
40m cook time
- 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
- Preheat oven to 400°F and grease a 13x18-inch sheet pan with nonstick spray. Set aside.
- In a large saucepan over medium-high heat, melt the butter. Add carrot, celery, onion, garlic, and thyme, and season with salt and pepper. Cook until the vegetables are tender but still crisp, about 5 minutes.
- Stir in the flour and let cook 1 minute. Add the broth and cook until starting to thicken, about 5 minutes. Stir in the cream and continue cooking until sauce has thickened, about 2 minutes.
- Add cooked chicken and peas and season to taste with salt and pepper. Pour mixture into prepared sheet pan. Set aside.
- Lightly dust a surface with flour, then stack 2 sheets of puff pastry atop the surface. 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.)
- 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.
- In a small bowl, beat the egg with a bit of water and brush pastry with egg wash.
- Bake until pastry is a deep golden brown, 35-40 minutes. Enjoy!
Recipe adapted from The Food Network.