Description
This Sheet Pan Chicken Pot Pie is the ultimate comfort food for feeding a crowd. A creamy chicken and vegetable filling is topped with flaky golden puff pastry and baked until bubbly and delicious.
Ingredients
- 5 tablespoons butter
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 1 cup heavy cream
- 4 cups chopped cooked chicken
- 16 ounces frozen mixed vegetables
- 1 (17.3-ounce) box puff pastry, thawed
Instructions
- Preheat oven to 400°F (200°C).
- Heat butter in a large deep skillet over medium heat.
- Add onion and celery; cook until tender, about 4 minutes.
- Season with salt, pepper, and garlic powder; cook for 1 minute.
- Stir in flour and cook, stirring constantly, for 1 minute.
- Whisk in chicken broth and heavy cream. Bring to a simmer.
- Cook for about 5 minutes, stirring occasionally, until slightly thickened.
- Mix in cooked chicken and frozen vegetables; cook for 2 minutes.
- Adjust seasoning if needed and remove from heat.
- Lightly grease a rimmed baking sheet and spread the chicken mixture evenly.
- Roll puff pastry slightly if needed and place over the filling.
- Bake for 25 to 30 minutes, or until the pastry is golden brown and the filling is bubbly.
- Let cool slightly before serving.
Notes
- Rotisserie chicken works great for this recipe.
- Thaw puff pastry according to package directions before using.
- Add fresh herbs like thyme or parsley for extra flavor.
- Allow the pie to rest for a few minutes before serving.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American