Name: Sheet Pan Chicken Pot Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
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 pie crusts, room temperature (just one of the crusts); 1 egg, beaten

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.

Ingredients

Units Scale

3 tablespoons butter
2 1/2 cups chopped carrot
1 1/4 cups chopped celery
1 clove garlic, minced
1 1/2 teaspoons kosher salt
3/4 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
1/2 (14.1-ounce) package refrigerated pie crusts, room temperature (just one of the crusts)
1 egg, beaten

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Instructions

Preheat oven to 400°. Lightly spray a small 10×15 jelly roll pan with cooking spray.
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.
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.
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.
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.

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.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Dishes