Sheet Pan Chicken Pot Pie
Sheet Pan Chicken Pot Pie
Ingredients
For the Pot Pie Filling
- 1/4 cup butter
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- 1/2 cup heavy cream
- 2 cups frozen mixed vegetables, (peas, carrots, corn, green beans)
- 2 cups shredded chicken, pre-cooked
For the Crust and Garnish
- 2 puff pastry sheets, thawed
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Melt the butter in a large skillet or Dutch oven over medium heat.
⏱️ 5 min•🌡️ 400
- 2
Add the chopped onion and celery to the skillet. Sauté for 5-7 minutes, or until the vegetables have softened.
⏱️ 7 min
- 3
Season the sautéed vegetables with salt, black pepper, and garlic powder. Stir to combine.
⏱️ 1 min
- 4
Sprinkle the flour over the vegetables and stir continuously for 1 minute to create a roux. This will help thicken the sauce.
⏱️ 1 min
- 5
Gradually whisk in the chicken stock until smooth, then slowly whisk in the heavy cream. Bring the mixture to a gentle simmer, stirring occasionally, until the sauce thickens.
⏱️ 5 min
- 6
Add the frozen mixed vegetables and shredded pre-cooked chicken to the thickened sauce. Stir well and cook for approximately 5 minutes, allowing the flavors to meld and the vegetables to heat through.
⏱️ 5 min
- 7
Pour the entire chicken and vegetable filling mixture evenly into a 9x13 inch sheet pan.
⏱️ 2 min
- 8
Carefully lay the two sheets of puff pastry over the filling, overlapping slightly if necessary to cover the entire surface. Crimp the edges of the puff pastry to seal it to the sheet pan.
⏱️ 3 min
- 9
Use a sharp knife to create several small vents in the top of the puff pastry to allow steam to escape during baking.
⏱️ 1 min
- 10
Bake in the preheated oven for 30 minutes, or until the puff pastry is golden brown, puffed, and flaky.
⏱️ 30 min•🌡️ 400
- 11
Remove the sheet pan chicken pot pie from the oven. Let it cool for a few minutes before serving. Garnish with fresh chopped parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Chicken Pot Pie
Ingredients
For the Pot Pie Filling
- 1/4 cup butter
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- 1/2 cup heavy cream
- 2 cups frozen mixed vegetables, (peas, carrots, corn, green beans)
- 2 cups shredded chicken, pre-cooked
For the Crust and Garnish
- 2 puff pastry sheets, thawed
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Melt the butter in a large skillet or Dutch oven over medium heat.
⏱️ 5 min•🌡️ 400 - 2
Add the chopped onion and celery to the skillet. Sauté for 5-7 minutes, or until the vegetables have softened.
⏱️ 7 min - 3
Season the sautéed vegetables with salt, black pepper, and garlic powder. Stir to combine.
⏱️ 1 min - 4
Sprinkle the flour over the vegetables and stir continuously for 1 minute to create a roux. This will help thicken the sauce.
⏱️ 1 min - 5
Gradually whisk in the chicken stock until smooth, then slowly whisk in the heavy cream. Bring the mixture to a gentle simmer, stirring occasionally, until the sauce thickens.
⏱️ 5 min - 6
Add the frozen mixed vegetables and shredded pre-cooked chicken to the thickened sauce. Stir well and cook for approximately 5 minutes, allowing the flavors to meld and the vegetables to heat through.
⏱️ 5 min - 7
Pour the entire chicken and vegetable filling mixture evenly into a 9x13 inch sheet pan.
⏱️ 2 min - 8
Carefully lay the two sheets of puff pastry over the filling, overlapping slightly if necessary to cover the entire surface. Crimp the edges of the puff pastry to seal it to the sheet pan.
⏱️ 3 min - 9
Use a sharp knife to create several small vents in the top of the puff pastry to allow steam to escape during baking.
⏱️ 1 min - 10
Bake in the preheated oven for 30 minutes, or until the puff pastry is golden brown, puffed, and flaky.
⏱️ 30 min•🌡️ 400 - 11
Remove the sheet pan chicken pot pie from the oven. Let it cool for a few minutes before serving. Garnish with fresh chopped parsley.
⏱️ 5 min