Sheet Pan Chicken Pot Pie
Sheet Pan Chicken Pot Pie is a comforting oven-baked meal.It features creamy chicken and vegetables with flaky pastry.The sheet pan method makes it simple and efficient.Perfect for family dinners and gatherings.
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.