Sheet Pan Chicken Pot Pie is a comforting twist on the classic pot pie, transforming a beloved dish into an easy, family-friendly sheet pan meal. It delivers all the familiar flavors—tender chicken, creamy sauce, and hearty vegetables—topped with golden, flaky pastry, but with less time and effort than a traditional pie.
Sheet Pan Chicken Pot Pie:
This simplified version is perfect for busy weeknights or casual gatherings. Baking everything on a sheet pan allows the filling to cook evenly while the crust becomes beautifully crisp, making this dish both practical and irresistibly delicious.
History
Chicken pot pie has its roots in European meat pies, where savory fillings were baked inside pastry for nourishment and convenience. The dish gained popularity in America during the 19th century as a comforting, home-style meal made with leftover poultry and vegetables.The sheet pan adaptation is a modern evolution, inspired by today’s demand for quicker cooking methods and easier cleanup. By spreading the filling across a pan and topping it with pastry, cooks preserve the essence of the classic dish while enhancing convenience.
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Sheet Pan Chicken Pot Pie
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup carrots, sliced
- 1 cup peas
- 1 cup diced potatoes (parboiled)
- 1 small onion, chopped
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1½ cups chicken broth
- ½ cup milk or cream
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1 sheet puff pastry or pie dough, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C).
- Melt butter in a skillet and sauté onion until soft.
- Stir in flour and cook for 1 minute.
- Gradually add broth and milk, stirring until thickened.
- Season with thyme, salt, and pepper.
- Add chicken, carrots, peas, and potatoes to the sauce.
- Spread the mixture evenly on a lined sheet pan.
- Top with puff pastry, trimming edges if needed.
- Brush pastry with egg wash.
- Bake for 35–40 minutes until golden and bubbly.
Notes
- Use leftover rotisserie chicken for convenience.
- Parboiling potatoes ensures even cooking.
- Puff pastry gives a lighter, flakier crust.
- Allow the dish to cool slightly before serving.
- Adjust seasoning based on personal taste.
Tips for Pan Chicken Pot Pie:
- Add mushrooms for extra depth of flavour.
- Score the pastry to allow steam to escape.
- Use frozen vegetables to save time.
- Sprinkle fresh herbs before serving.
- Serve with a simple green salad.
FAQs for Pan Chicken Pot Pie:
Q1: Can I make this ahead of time?
Yes, assemble the filling ahead and add pastry just before baking.
Q2: Can I freeze Sheet Pan Chicken Pot Pie?
Yes, freeze the baked dish and reheat in the oven.
Q3: What pastry works best?
Puff pastry provides the crispiest topping.
Q4: Can I make it dairy-free?
Yes, use plant-based butter and milk alternatives.
Q5: How do I store leftovers?
Refrigerate in an airtight container for up to 3 days.
Conclusion:
Sheet Pan Chicken Pot Pie delivers classic comfort with modern convenience. Rich, creamy filling paired with crisp pastry makes this dish both nostalgic and practical. It’s an excellent choice for cozy family meals that don’t require complicated preparation.