Sheet Pan Chicken Pot Pie Recipe

Introduction

This Sheet Pan Chicken Pot Pie is a clever twist on a classic comfort food, combining creamy chicken filling with flaky puff pastry strips baked right on a single pan. It’s easy to prepare and perfect for a cozy dinner that doesn’t require a lot of cleanup.

Ingredients

• 1 17.3-oz. package frozen puff pastry, thawed (2 sheets)
• 2 Tbsp unsalted butter
• 1½ cups diced white onions
• ¾ cup all-purpose flour
• 1 tsp kosher salt
• ¾ tsp ground cumin
• ¾ tsp smoked paprika
• ¾ tsp black pepper
• 2¾ cups low-sodium chicken broth
• ¾ cup milk
• 3 cups chopped rotisserie chicken (cooked)
• 2 large carrots (peeled and chopped)
• 2 stalks celery (chopped)
• 1 cup peas (fresh or frozen)
• ½ cup corn (fresh or frozen)
• 1 large egg (lightly beaten)

Instructions

1. Step 1: Working on a lightly floured surface, stack the two thawed puff pastry sheets on top of each other. Roll the dough into a 13”x13” square. Using a pizza wheel or sharp knife, cut the dough into thirteen 1-inch strips. Place the strips in the refrigerator until needed.
2. Step 2: Preheat your oven to 400°F. Spray a 13”x18” rimmed baking pan with nonstick baking spray and set aside.
3. Step 3: In a large, deep skillet or pot, melt the butter over medium heat. Add the diced onions and sauté for 5 to 6 minutes, stirring occasionally, until the onions are translucent.
4. Step 4: Stir in the flour, kosher salt, ground cumin, smoked paprika, and black pepper until well combined.
5. Step 5: Gradually add the chicken broth and milk, stirring continuously. Cook over medium heat for 4 to 5 minutes, stirring often, until the mixture thickens noticeably.
6. Step 6: In a large bowl, combine the chopped rotisserie chicken, carrots, celery, peas, and corn. Spread the mixture evenly across the prepared sheet pan.
7. Step 7: Pour the thickened chicken broth mixture evenly over the chicken and vegetable filling in the sheet pan.
8. Step 8: Remove the puff pastry strips from the refrigerator and lay them crosswise on top of the filling to form a lattice pattern.
9. Step 9: Brush the pastry strips lightly with the beaten egg to promote a golden, glossy finish.
10. Step 10: Bake the sheet pan chicken pot pie in the preheated oven for 35 to 40 minutes, or until the puff pastry is golden brown and crisp.
11. Step 11: Allow the pot pie to cool for 10 to 15 minutes before serving. Use a flat spatula to portion and serve.

Tips & Variations

• For added flavor, consider mixing in fresh herbs like thyme or parsley into the filling before baking.
• Use leftover cooked chicken or turkey as a convenient shortcut for this recipe.
• If you don’t have smoked paprika, regular paprika works well for a mild smoky flavor.
• To make this dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend and ensure the puff pastry is gluten-free.
• Try adding mushrooms or diced potatoes to bulk up the filling and add texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to maintain crisp pastry. Avoid microwaving to keep the puff pastry flaky.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the filling and puff pastry strips a day ahead. Assemble just before baking and store assembled in the refrigerator for a few hours before cooking.

Can I use fresh vegetables instead of frozen?

Absolutely! Fresh peas and corn work well—just adjust cooking time if you prefer them softer by lightly steaming or sautéing them before adding to the filling.