Sheet Pan Chicken Pot Pie Recipe

Introduction

Sheet Pan Chicken Pot Pie offers the comforting flavors of classic pot pie in an easy, hands-off format. With flaky puff pastry strips woven on top, this dish is both visually appealing and satisfying. It’s a great way to enjoy all the cozy goodness of chicken pot pie without the hassle of individual crusts.

Ingredients

• 1 17.3-oz. package frozen puff pastry, thawed (2 sheets)
• 2 Tbsp unsalted butter
• 1½ cups diced white onions
• ¾ cup all-purpose flour
• 1 tsp kosher salt
• ¾ tsp ground cumin
• ¾ tsp smoked paprika
• ¾ tsp black pepper
• 2¾ cups low-sodium chicken broth
• ¾ cup milk
• 3 cups chopped rotisserie chicken (cooked)
• 2 large carrots (peeled and chopped)
• 2 stalks celery (chopped)
• 1 cup peas (fresh or frozen)
• ½ cup corn (fresh or frozen)
• 1 large egg (lightly beaten)

Instructions

1. Step 1: On a lightly floured surface, stack the two thawed puff pastry sheets and roll them into a 13”x13” square. Cut the dough into thirteen 1” strips using a pizza wheel, then refrigerate until needed.
2. Step 2: Preheat the oven to 400°F and spray a 13”x18” rimmed baking pan with nonstick baking spray; set aside.
3. Step 3: In a large, deep skillet or pot, melt the butter over medium heat. Add the diced onions and sauté for 5-6 minutes until translucent, stirring occasionally.
4. Step 4: Stir in the flour, salt, cumin, smoked paprika, and black pepper until well combined.
5. Step 5: Slowly add the chicken broth and milk while stirring. Continue cooking over medium heat for 4-5 minutes until the mixture thickens significantly.
6. Step 6: In a large bowl, combine the chopped chicken, carrots, celery, peas, and corn. Spread this mixture evenly on the prepared sheet pan.
7. Step 7: Pour the thickened chicken broth mixture evenly over the vegetable and chicken layer in the sheet pan.
8. Step 8: Remove the puff pastry strips from the refrigerator and lay them crosswise over the filling in a lattice pattern.
9. Step 9: Brush the puff pastry strips with the beaten egg to promote browning.
10. Step 10: Bake for 35-40 minutes until the puff pastry is golden brown and cooked through.
11. Step 11: Allow the pie to cool for 10-15 minutes before serving. Use a flat spatula to lift portions from the pan.

Tips & Variations

• For extra flavor, add a teaspoon of dried thyme or rosemary to the filling mixture.
• Use leftover cooked chicken or turkey as a convenient shortcut.
• Swap out the peas and corn for other vegetables like green beans or mushrooms depending on season or preference.
• To ensure a crisp crust, make sure the puff pastry is thoroughly chilled before baking.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. To reheat, place individual portions in a preheated 350°F oven for 10-15 minutes until warmed through and the crust is crisp. Avoid microwaving to maintain pastry flakiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh puff pastry instead of frozen?

Yes, fresh puff pastry works well. Just be mindful it may be softer and require gentle handling when cutting and placing on the filling.

What can I do if I don’t have rotisserie chicken?

Any cooked chicken will work. You can poach, roast, or sauté chicken breasts or thighs, then chop them to use in this recipe.

Sheet Pan Chicken Pot Pie Recipe

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★★★★★

4.9 from 103 reviews

This Sheet Pan Chicken Pot Pie is a delicious and convenient twist on the classic comfort food. Using frozen puff pastry, rotisserie chicken, and a blend of vegetables, this recipe creates a creamy, savory filling baked under a golden, flaky puff pastry lattice. Perfect for an easy weeknight dinner or a comforting meal to share, it combines simple ingredients with straightforward steps for a hearty and satisfying dish.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6–8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Puff Pastry

• 1 17.3-oz. package frozen puff pastry, thawed (2 sheets)

Filling

• 2 Tbsp unsalted butter
• 1½ cups diced white onions
• ¾ cup all-purpose flour
• 1 tsp kosher salt
• ¾ tsp ground cumin
• ¾ tsp smoked paprika
• ¾ tsp black pepper
• 2¾ cups low-sodium chicken broth
• ¾ cup milk
• 3 cups chopped rotisserie chicken (cooked)
• 2 large carrots (peeled and chopped)
• 2 stalks celery (chopped)
• 1 cup peas (fresh or frozen)
• ½ cup corn (fresh or frozen)

Topping

• 1 large egg (lightly beaten)

Instructions

1. Prepare Puff Pastry Strips: On a lightly floured surface, stack 2 sheets of thawed puff pastry and roll out into a 13”x13” square. Cut the dough into thirteen 1” strips using a pizza wheel or sharp knife.
2. Chill Pastry: Place the puff pastry strips in the refrigerator until needed to keep them firm.
3. Preheat Oven: Preheat your oven to 400°F (204°C) for baking the pot pie later.
4. Prepare Baking Pan: Spray a 13”x18” rimmed baking sheet with nonstick spray and set aside.
5. Sauté Onions: In a large, deep skillet or pot, melt 2 tablespoons of unsalted butter over medium heat. Add diced onions and sauté for 5-6 minutes, stirring occasionally, until onions become translucent and soft.
6. Create Roux and Season: Add ¾ cup all-purpose flour, 1 teaspoon kosher salt, ¾ teaspoon ground cumin, ¾ teaspoon smoked paprika, and ¾ teaspoon black pepper to the onions. Stir continuously to combine and cook slightly to remove raw flour taste.
7. Add Liquids and Thicken: Gradually pour in 2¾ cups low-sodium chicken broth and ¾ cup milk, stirring constantly. Continue cooking on medium heat, stirring often, for 4-5 minutes until the mixture thickens noticeably to a creamy consistency.
8. Combine Filling Ingredients: In a large bowl, mix 3 cups chopped rotisserie chicken, 2 peeled and chopped large carrots, 2 chopped celery stalks, 1 cup peas, and ½ cup corn until evenly combined.
9. Assemble Filling: Evenly spread the chicken and vegetable mixture onto the prepared sheet pan. Pour the thickened chicken broth mixture evenly over the filling, spreading carefully to coat all ingredients.
10. Add Puff Pastry Lattice: Remove the chilled puff pastry strips from the refrigerator and lay them crosswise over the filling in a lattice pattern, covering the top.
11. Brush with Egg: Lightly beat 1 large egg and brush it over the puff pastry strips to promote browning and shine during baking.
12. Bake: Place the sheet pan in the preheated oven and bake for 35-40 minutes, or until the puff pastry is puffed and golden brown.
13. Cool and Serve: Remove from the oven and let cool for 10-15 minutes to allow the filling to set before serving. Use a flat spatula to cut portions and serve warm.

Notes

• Ensure the puff pastry stays cold until baking to maintain its flakiness and prevent it from becoming soggy.
• You can substitute rotisserie chicken with cooked shredded chicken or turkey.
• Feel free to add other veggies such as mushrooms or green beans based on preference.
• Using low-sodium chicken broth helps control the saltiness of the final dish.
• If preferred, use a different seasoning blend to adjust flavor profiles, such as adding thyme or rosemary.

Keywords: Chicken Pot Pie, Sheet Pan Dinner, Puff Pastry, Comfort Food, Easy Dinner, One Pan Meal