Sheet Pan Chicken Pot Pie

Sheet Pan Chicken Pot Pie is a fun twist on an old classic. It’s hearty, crazy delicious, so simple to make and will definitely feed a hungry crowd. It’s quickly going to become a favorite.

Oh my gosh! This Sheet Pan Chicken Pot Pie has completely rocked our world and we have all fallen in love with it. I’ve been dying to share this with you.

Honestly, I could eat this every night and be completely content for the rest of my life.

Chicken pot pie is not only the ultimate comfort food, but it’s an American Classic. . .cooked chicken, a roux of butter and flour, chicken broth, chopped carrots, celery and peas baked with pastry crust on the top and bottom. I think’s it’s been a staple in many households over the decades.

Now I know peas are normally used in chicken pot pie, but I’ve said it before and I’ll say it again, cooked peas are mushy and gross and do not have a place in this house. So feel free to use peas if you must, but frozen corn is my BFF here.

If you’re freaking out a little about the lattice pie crust, don’t! It’s really simple to do. But if you need a visual to help you, you can google “lattice pie crust tutorial” and will find plenty of videos or step by step photos to help you. (Sorry, I forgot to take step by step photos.)And if you’re just not feeling the whole lattice thing, then you can just lay the whole pie crust on top and call it good. Just be sure to put a few slits in the center so the steam can escape.

CAN I USE A LARGE SHEET PAN INSTEAD OF A JELLY ROLL PAN? The original recipe actually called for a large sheet pan (18 x 12), but the first time I made this I could easily see that the amount of chicken filling was not going to come close to filling the pan.  I ended up using a 15×10 jelly roll pan and still felt like the chicken filling to pie crust ratio wasn’t right so I played around with the ingredient amounts. I think it’s just right now so  I would definitely stick with a jelly roll pan, unless you don’t have one. If you do use a larger baking sheet, but just know the filling will be a little more sparse.

CAN I USE A ROTISSERIE CHICKEN? Yes, of course you can. I am a huge fan of using rotisserie chickens for convenience sake, but every time I’ve made recipe I’ve cooked my own chicken breasts only because I haven’t had a rotisserie chicken on hand.

CAN I USE A HOMEMADE PIE CRUST? You can definitely use a homemade pie crust if you’d rather, but using a store bought makes this so simple to make. I use the Pillsbury pie crusts for this and I think they’re delicious and save me time.

OTHER SIMILAR RECIPES YOU MIGHT LIKE:

SKILLET CHICKEN POT PIE

CHICKEN POT PIE NOODLE SKILLET

SKILLET CHICKEN SPAGHETTI

SKILLET FRITOS CHILI PIE

Sheet Pan Chicken Pot Pie

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• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 8 to 10 servings 1x

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Description

Sheet Pan Chicken Pot Pie is a fun twist on an old classic. It’s hearty, crazy delicious, so simple to make and will definitely feed a hungry crowd. It’s quickly going to become a favorite.

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Scale 1x2x3x

Ingredients

• 3 tablespoons butter
• 2 1/2 cups chopped carrot
• 1 1/4 cups chopped celery
• 1 clove garlic, minced
• 1½ teaspoons kosher salt
• ¾ teaspoon ground black pepper
• 1 1/4 cups chicken broth
• 4 tablespoons all-purpose flour
• 1 3/4 cups heavy whipping cream
• 4 cups shredded, cooked chicken
• 1 1/4 cupS frozen corn (or peas)
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste
• ½ (14.1-ounce) package refrigerated piecrusts, room temperature (just one of the crusts)

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Instructions

1. Preheat oven to 400°. Lightly spray a small 10×15 jelly roll pan with cooking spray.
2. In a large saucepan, melt butter over medium heat. Add carrot, celery, garlic, salt, and pepper, cook until vegetables are crisp-tender, about 5 minutes.
3. Whisk in broth and flour, stirring until combined. Add cream and continue stirring occasionally, until slightly thickened, about 6 minutes. Stir in chicken, corn (or peas), and parsley. Season with salt and pepper to taste if needed. Pour mixture into prepared pan.
4. On a lightly floured surface, roll dough into a 16×11 rectangle. Cut dough into 11 (1-inch-wide) strips. Arrange dough strips in a lattice pattern on top of filling. Trim dough strips, and gently press to seal. Using a pastry brush, brush the pie strips with the beaten egg.
5. Place jelly roll pan inside a larger sheet pan and bake until golden brown and bubbly, 35 to 40 minutes. Garnish with parsley, if desired.

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Notes

If you don’t want to take the time to cut strips and form a lattice top, then you can just lay the entire pie crust on then using a sharp paring knife, put a few slashes in the center or the crust to allow the steam to escape.

Make sure you place the jelly roll pan with the pot pie inside of a larger sheet pan.  This will catch any juice that may bubble out while baking.

Recipe Source: Adapted from Taste of the South