Ingredients
- 3 tablespoons unsalted butter: Use unsalted to control the saltiness of your dish.
- 2 large carrots: Halve and thinly slice these for quicker cooking.
- 2 ribs celery: Dice these for a balanced texture.
- 1/2 cup yellow onion: Chop these finely to distribute their flavor evenly.
- 2 cloves garlic: Mince these to release more flavor.
- 1 teaspoon dried thyme: Adds a subtle, earthy flavor.
- 1/3 cup all-purpose flour, plus more for dusting: This will thicken the sauce.
- 2 cups chicken broth: Provides the base for your pot pie filling.
- 1 cup heavy cream: Adds richness and creaminess to the dish.
- 3 cups cooked, shredded chicken: Great use for leftover chicken.
- 1 cup frozen peas: Adds color and sweetness; no need to thaw.
- 4 sheets puff pastry, thawed: This will be the topping of the pot pie.
- 1 egg: Used for egg wash to give the pastry a golden color.
- Kosher salt and freshly ground black pepper: Season according to your taste.
Preparation
- Preheat and Prepare Pan:
- Preheat your oven to 400°F (204°C).
- Grease a 13×18-inch sheet pan with nonstick spray or a bit of butter.
- Cook Vegetables:
- In a large saucepan over medium-high heat, melt the butter.
- Add the sliced carrots, diced celery, chopped onion, minced garlic, and dried thyme.
- Season with salt and pepper to taste.
- Cook for about 5 minutes, or until the vegetables are tender but still have a slight crunch.
- Make the Sauce:
- Sprinkle the flour over the vegetables, stirring to coat them evenly. Allow the flour to cook for about 1 minute, which will remove the raw flour taste.
- Gradually add the chicken broth, stirring continuously to prevent lumps. Cook for about 5 minutes or until the mixture starts to thicken.
- Stir in the heavy cream and continue to cook for another 2 minutes, or until the sauce has thickened considerably.
- Add Chicken and Peas:
- Add the cooked, shredded chicken and frozen peas to the sauce.
- Adjust seasoning with more salt and pepper, according to your preference.
- Stir well to combine and then pour the entire mixture into the prepared sheet pan.
- Prepare Puff Pastry:
- Dust a clean surface lightly with flour.
- Stack two sheets of the thawed puff pastry and roll them out into a 15-inch square.
- Cut this large square into 1-inch strips. You’ll need about 30 strips in total, so repeat with the remaining two sheets of puff pastry.
- Assemble:
- Arrange the puff pastry strips over the chicken filling in rows, slightly overlapping each strip to cover most of the filling.
- Trim any excess pastry that hangs over the edges of the pan.
- Apply Egg Wash and Bake:
- In a small bowl, beat the egg with a tablespoon of water.
- Brush this egg wash over the puff pastry.
- Bake in the preheated oven for 35-40 minutes, or until the pastry is a deep golden brown and puffed up.
- Serve:
- Allow the pot pie to cool slightly before serving to let the filling set up, making it easier to cut.
- Enjoy your homemade Sheet Pan Chicken Pot Pie, perfect for a comforting and satisfying meal.
This recipe simplifies the classic comfort of chicken pot pie with the convenience of using a sheet pan, ideal for feeding a crowd or for family dinners.
