Sheet Pan Chicken Pot Pie

Sheet Pan Chicken Pot Pie takes the comforting, hearty flavors of a traditional chicken pot pie and turns it into an easy, crowd-pleasing dinner with a crispy, flaky puff pastry crust. With tender chicken, vegetables, and a creamy sauce, this version is perfect for weeknight meals or feeding a family. The best part? It’s all made in one sheet pan for minimal cleanup!

Ingredients

• 3 tablespoons unsalted butter
• 2 large carrots, halved and thinly sliced
• 2 ribs celery, diced
• 1/2 cup yellow onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/3 cup all-purpose flour (plus more if needed)
• 2 cups chicken broth
• 1 cup heavy cream
• 3 cups cooked, shredded chicken
• 1 cup frozen peas
• 4 sheets puff pastry, thawed
• 1 egg
• Kosher salt and freshly ground black pepper, to taste

Directions

1. Preheat oven to 400°F and grease a 13×18-inch sheet pan with nonstick spray. Set aside.
2. In a large saucepan over medium-high heat, melt the butter. Add carrots, celery, onion, garlic, and thyme, and season with salt and pepper. Cook until vegetables are tender but still crisp, about 5 minutes.
3. Stir in the flour and cook for 1 minute. Add the chicken broth and cook until the mixture begins to thicken, about 5 minutes.
4. Stir in the heavy cream and cook until the sauce has thickened, about 2 minutes.
5. Add the shredded chicken and frozen peas, then adjust seasoning with salt and pepper to taste. Pour the mixture into the prepared sheet pan and spread evenly.
6. Lightly dust a surface with flour and stack 2 sheets of puff pastry. Roll out into a 15-inch square, then cut the pastry into 1-inch strips. Repeat with the remaining sheets of puff pastry. You should have 30 strips in total.
7. Arrange the puff pastry strips over the chicken mixture in a row, slightly overlapping to cover most of the filling. Trim any overhang as needed.
8. In a small bowl, beat the egg with a little water and brush the egg wash over the puff pastry.
9. Bake for 35-40 minutes, or until the pastry is deep golden brown and the filling is bubbly.
10. Let cool for a few minutes before serving. Enjoy!

Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 480 kcal | Servings: 6

Tips

• If your puff pastry is sticking, lightly flour your rolling pin and surface to make it easier to work with.
• If you prefer a thicker filling, you can add a bit more flour to the mixture to reach your desired consistency.
• For a golden, glossy finish, brush the puff pastry with egg wash before baking.

FAQ

Can I make this ahead of time?
Yes! You can assemble the casserole ahead of time and refrigerate it. Bake it when you’re ready to serve, adding a few extra minutes to the baking time.

Can I use a different crust?
If you prefer a different crust, you can use traditional pie dough instead of puff pastry.

Can I freeze this?
Yes, you can freeze the unbaked casserole for up to 2 months. Just be sure to wrap it tightly. Thaw in the fridge overnight before baking.