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Sheet Pan Chicken Pot Pie


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  • Total Time: 1 hour
  • Yield: 8 to 10 servings 1x

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

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.

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