There is something truly special about a warm, bubbly Chicken Pot Pie. It’s the kind of meal that feels like a hug from the inside. But let’s be honest, sometimes making one from scratch can feel like a big project. All that crust making and fitting it into a pie dish. It’s a lot of work.
What if I told you that you could get all that comforting flavor without the fuss? This Sheet Pan Chicken Pot Pie is the answer. We are taking all the creamy, savory goodness of the classic and making it on a simple baking sheet. It is one of the best Chicken Pie Recipes for a busy weeknight.
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Why You’ll Love This Recipe
First off, the simplicity is fantastic. Using a sheet pan means you get more of that golden, crispy puff pastry crust in every single bite. There is no soggy bottom here. Just pure, flaky goodness. It is an Easy Pot Pie Recipe that anyone can make.
The filling is so rich and creamy. It is packed with tender rotisserie chicken and plenty of vegetables. Everything comes together in one saucepan before being spread onto the baking sheet. This method is so straightforward.
This recipe is also great for feeding a family. A single sheet pan makes enough for everyone to enjoy a hearty portion. Plus, it looks so impressive when you bring it to the table, with its beautiful lattice top. It has all the comfort of a Pot Pie Casserole but feels a little more special.
Clean up is also a breeze. Since everything is contained on one pan, you will not have a sink full of dishes to tackle after dinner. That is always a huge win in my book.
Ingredients
Here is what you will need to gather for this delicious Chicken Pot Pie. The ingredients are simple and easy to find at any grocery store. Using rotisserie chicken is a great shortcut that saves time and adds so much flavor.
- 2 Tablespoons butter
- 4 stalks celery, diced
- 4 carrots, sliced
- 1 onion, diced
- 2 red potatoes, diced
- 2 teaspoons minced garlic
- Salt and pepper to taste
- ¼ cup flour
- 2 cups chicken broth
- 1 package cream cheese, 8 ounces
- 2 cups rotisserie chicken, shredded
- ½ cup frozen peas
- 1 package Pepperidge Farm Puff Pastry Sheet, 17.3 ounces, thawed
- 1 egg
- 2 Tablespoons fresh parsley, roughly chopped
Step By Step Instructions
Ready to get cooking? Following these simple steps will give you a perfect Sheet Pan Chicken Pot Pie every time. I promise it is easier than it looks. Let’s make some dinner magic happen.
Step 1: Get The Oven Ready And Sauté Veggies
First things first, preheat your oven to 400 degrees Fahrenheit. While it is heating up, melt the butter in a large saucepan over medium high heat. Go ahead and add the diced celery, sliced carrots, diced onion, and diced red potatoes. Let them cook for about 8 to 10 minutes. You want them to just start to soften up.
Step 2: Create The Creamy Sauce
Now add the minced garlic and a good pinch of salt and pepper. Stir it all together for about a minute until the garlic is fragrant. Next, sprinkle the flour over the vegetables and stir it in. This is going to help thicken our sauce beautifully. Slowly pour in the chicken broth, stirring constantly. Then, add the cream cheese and keep stirring until it is melted and smooth. Let this mixture cook for another 5 minutes.
Step 3: Add The Chicken And Peas
It is time for the stars of our Chicken Pot Pie. Gently fold in the shredded rotisserie chicken and the frozen peas. Stir until everything is nicely combined. The filling should be thick and smell absolutely amazing at this point. This is one of my favorite Chicken Pie Recipes because the filling is so hearty.
Step 4: Assemble Your Pie
Grab a baking sheet and give it a good spray with nonstick cooking spray. Pour that delicious filling onto the pan and spread it out into an even layer. Now for the fun part. Roll out your two puff pastry sheets so they are about the width of the pan. Cut them into 1 inch strips.
Step 5: Create The Lattice Top
Lay the pastry strips over the filling to create a lattice pattern. Do not worry about it being perfect. A rustic look is part of the charm. Use a sharp knife to trim off any excess dough that hangs over the sides of the pan. This feels just like making a Pot Pie Casserole, but with a much fancier top.
Step 6: Bake To Golden Brown
In a small bowl, whisk the egg to create an egg wash. Brush this all over the puff pastry lattice. This is the key to getting that beautiful, shiny, golden brown finish. Now, pop the sheet pan into your preheated oven. Bake for 30 to 35 minutes. You will know it is done when the top is a deep golden brown and the filling is bubbly.
Step 7: Garnish And Serve
Carefully remove the sheet pan from the oven. Let your beautiful Chicken Pot Pie cool for a few minutes before serving. Sprinkle the fresh parsley over the top for a little touch of color and freshness. Then, scoop onto plates and enjoy every single bite.
How To Store Leftovers
If you happen to have any leftovers, storing them is simple. Let the Chicken Pot Pie cool completely to room temperature first. This is an important step to prevent sogginess. Once cooled, you can cover the sheet pan tightly with plastic wrap or aluminum foil.
Store it in the refrigerator for up to 3 days. When you are ready to reheat, the oven is your best friend. Pop it into a 350 degree oven for about 15 to 20 minutes, or until it is heated through. This will help the puff pastry get nice and crispy again.
Tips
Want to make this Easy Pot Pie Recipe even better? I have a few little tricks up my sleeve. For extra flavor in the filling, you can add a splash of white wine with the chicken broth. A pinch of dried thyme or rosemary also works wonders.
Feel free to switch up the vegetables. If you have some mushrooms, green beans, or corn in your fridge, throw them in. This recipe is very flexible. It is a great way to use up whatever veggies you have on hand.
For the chicken, any cooked chicken will work. Leftover roasted chicken is great. You could even use leftover Thanksgiving turkey to make a delicious turkey pot pie. It is a wonderful way to repurpose leftovers into a whole new meal.
If you are short on time, you can even prepare the filling a day ahead. Just store it in an airtight container in the fridge. When you are ready to bake, just pour it onto the sheet pan, top with the pastry, and you are good to go.
Conclusion
This Sheet Pan Chicken Pot Pie is truly a wonderful meal. It delivers all the cozy, comforting flavors of the classic dish with a fraction of the effort. It is a recipe that is sure to become a regular in your dinner rotation. It is satisfying, easy to make, and a total crowd pleaser.
So the next time you are craving something warm and hearty, give this recipe a try. You will be so glad you did. Enjoy making this simple and delicious dinner for your loved ones. Happy cooking!
FAQ
Can I Use A Different Crust?
While puff pastry gives this Chicken Pot Pie its signature flaky top, you could use refrigerated pie dough. It will not be as light and airy, but it will still be delicious. You could also use biscuit dough for a different take on this classic.
Can I Make This Ahead Of Time?
Yes, absolutely. You can prepare the filling up to 24 hours in advance and keep it in the fridge. I would recommend waiting to assemble the pie with the puff pastry until just before you are ready to bake it. This ensures the crust stays nice and crisp.
What Should I Serve With Chicken Pot Pie?
This is a pretty complete meal on its own, but a simple side salad with a vinaigrette dressing is a great choice. The freshness of the salad balances the richness of the pie. Steamed green beans or a side of cranberry sauce would also be wonderful additions, making this one of the most versatile Chicken Pie Recipes.
Sheet Pan Chicken Pot Pie
This Sheet Pan Chicken Pot Pie delivers all the creamy, savory goodness of the classic without the fuss, made easy on a simple baking sheet. A comforting meal for any busy weeknight.
Requirements
Ingredients
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Melt the butter in a large saucepan over medium-high heat. Add the diced celery, sliced carrots, diced onion, and diced red potatoes. Cook for 8 to 10 minutes until they start to soften.
- Add the minced garlic, salt, and pepper, stirring for about a minute until fragrant. Sprinkle flour over the vegetables and stir it in. Slowly pour in the chicken broth, stirring constantly. Add the cream cheese and stir until melted and smooth. Cook for another 5 minutes.
- Gently fold in the shredded rotisserie chicken and frozen peas. Stir until everything is nicely combined and the filling is thick and aromatic.
- Grab a baking sheet and spray it with nonstick cooking spray. Pour the filling onto the pan and spread it into an even layer. Roll out two puff pastry sheets to about the width of the pan and cut them into 1-inch strips.
- Lay the pastry strips over the filling to create a lattice pattern. Trim any excess dough that hangs over the sides of the pan.
- In a small bowl, whisk the egg to create an egg wash. Brush this all over the puff pastry lattice. Bake for 30 to 35 minutes, or until the top is a deep golden brown and the filling is bubbly.
- Carefully remove the sheet pan from the oven and let the Chicken Pot Pie cool for a few minutes before serving. Sprinkle fresh parsley over the top for garnish.
Notes
If you happen to have any leftovers, let the Chicken Pot Pie cool completely to room temperature first to prevent sogginess. Cover the sheet pan tightly with plastic wrap or aluminum foil and store in the refrigerator for up to 3 days. Reheat in a 350 degree oven for about 15 to 20 minutes, or until heated through, to help the puff pastry get crispy again.
For extra flavor, you can add a splash of white wine with the chicken broth, or a pinch of dried thyme or rosemary.
Feel free to switch up the vegetables with mushrooms, green beans, or corn. This recipe is very flexible and a great way to use up whatever veggies you have on hand.
Any cooked chicken will work, including leftover roasted chicken or Thanksgiving turkey.
You can prepare the filling a day ahead and store it in an airtight container in the fridge. Assemble with the puff pastry just before baking to ensure a crisp crust.
Nutrition
Calories
Sugar
Fat
Carbs
