Nothing warms the heart and soul quite like a comforting dish of chicken pot pie. The classic version, with its flaky pie crust and creamy chicken filling, has been a staple in homes for generations, offering a delightful blend of savory flavors and textures. This Sheet Pan Chicken Pot Pie takes the beloved dish and transforms it into an easy, one-pan meal that’s perfect for busy weeknights.
Ingredients
Scale:
2 cups cooked chicken, diced (rotisserie chicken works great)
1 cup frozen mixed vegetables (peas, carrots, corn, and green beans) or fresh vegetables like diced potatoes or bell peppers
1/2 cup onion, diced (preferably yellow or sweet onion)
1/2 cup celery, diced
2 cloves garlic, minced
1/3 cup all-purpose flour
2 cups chicken broth
1 cup heavy cream
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
1 package (14 oz) refrigerated pie crusts (2 crusts)
Instructions
Preheat the Oven: Preheat your oven to 425°F (220°C).
Sauté the Aromatics: In a large skillet over medium heat, add a drizzle of olive oil. Once heated, add the diced onion and celery. Sauté for about 5 minutes until softened and translucent; then add the minced garlic and continue to cook for another minute until fragrant.
Create the Sauce: Sprinkle the flour over the sautéed vegetables and stir to combine thoroughly. Gradually whisk in the chicken broth and heavy cream, stirring continuously until the mixture thickens.
Add Chicken and Vegetables: Stir in the diced chicken, frozen mixed vegetables, thyme, rosemary, salt, and pepper. Mix well until all ingredients are evenly coated and heated through.
Assemble the Pot Pie: Spread the chicken filling evenly onto a large sheet pan. Roll out the refrigerated pie crusts and place them over the filling, crimping edges to seal any gaps. Cut a few slits in the crust to allow steam to escape.
