Sheet Pan Chicken Pot Pie Recipe

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 as 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

Instructions

1. Prepare the Oven and Sheet Pan: Preheat your oven to 400°F (200°C). Lightly grease a 13×18-inch sheet pan with nonstick cooking spray and set it aside.
2. Cook the Vegetables: In a large saucepan over medium-high heat, melt the butter. Add the carrots, celery, onion, garlic, and thyme, seasoning with salt and pepper. Cook until the vegetables are tender yet still slightly crisp, about 5 minutes.
3. Make the Sauce: Stir in the flour, allowing it to cook for 1 minute to remove the raw flour taste. Gradually add the chicken broth, stirring as the mixture thickens, about 5 minutes. Add the heavy cream and cook until the sauce reaches a thicker consistency, around 2 more minutes.
4. Combine the Filling Ingredients: Add the cooked, shredded chicken and frozen peas to the saucepan, mixing well. Season with additional salt and pepper as needed. Pour the mixture into the prepared sheet pan and spread it out evenly. Set aside.
5. Prepare the Puff Pastry Topping: Lightly flour a clean surface, then stack two sheets of puff pastry. Roll out the stacked pastry into a 15-inch square and cut it into 1-inch wide strips. Repeat this process with the remaining two sheets of puff pastry, giving you around 30 strips.
6. Arrange the Pastry Strips: Lay the puff pastry strips over the chicken filling in a lattice pattern, slightly overlapping each strip to mostly cover the filling. Trim any excess overhang from the edges as needed.
7. Apply the Egg Wash: In a small bowl, beat the egg with a splash of water. Use a pastry brush to lightly coat the puff pastry strips with the egg wash, which will give them a beautiful golden finish when baked.
8. Bake: Place the sheet pan in the preheated oven and bake for 35-40 minutes, or until the puff pastry is deep golden brown and flaky.
9. Serve and Enjoy: Let the pot pie cool slightly before serving. Enjoy this comforting, crowd-pleasing meal with family or friends!