Print

Sheet Pan Chicken Pot Pie Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://www.sanacooks.com/sheet-pan-chicken-pot-pie-recipe/