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SHEET PAN CHICKEN POT PIE

Irresistible Sheet Pan Chicken Pot Pie: A Comforting Twist on a Classic Dish

Are you craving the cozy comfort of chicken pot pie but looking for a hassle-free way to enjoy it? Look no further! This Sheet Pan Chicken Pot Pie recipe offers all the deliciousness of the traditional dish but with the convenience of a sheet pan preparation. With golden puff pastry topping a creamy chicken and vegetable filling, this dish is sure to become a new family favorite. So preheat your oven and get ready to indulge in a warm and satisfying meal!

Ingredients

  • 3 tablespoons unsalted butter
  • 2 large carrots, halved and thinly sliced
  • 2 ribs celery, diced
  • 1/2 cup yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/3 cup all-purpose flour, plus more as needed
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 3 cups cooked, shredded chicken
  • 1 cup frozen peas
  • 4 sheets puff pastry, thawed
  • 1 egg
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper and set aside.
  2. In a large skillet, melt the butter over medium heat. Add the carrots, celery, onion, garlic, and dried thyme. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
  3. Sprinkle the flour over the vegetables and stir to coat. Cook for an additional 1-2 minutes to remove the raw flour taste.
  4. Gradually pour in the chicken broth and heavy cream, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
  5. Stir in the shredded chicken and frozen peas. Season with salt and pepper to taste.
  6. Transfer the chicken mixture to the prepared sheet pan, spreading it out evenly.
  7. Place the puff pastry sheets over the top of the chicken mixture, overlapping slightly if needed. Trim any excess pastry and crimp the edges to seal.
  8. In a small bowl, beat the egg with a splash of water to create an egg wash. Brush the puff pastry with the egg wash.
  9. Using a sharp knife, make a few small slits in the puff pastry to allow steam to escape during baking.
  10. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the filling is bubbly.
  11. Remove from the oven and let cool slightly before serving.

Cook Notes and Variations

  • Feel free to customize the vegetable mix according to your preferences. You can add mushrooms, potatoes, or even broccoli to the filling.
  • For added flavor, try incorporating fresh herbs like parsley or thyme into the filling mixture.
  • If you’re short on time, you can use store-bought rotisserie chicken instead of cooking and shredding your own.
  • Want to make it even easier? Use store-bought pie crust instead of puff pastry for a more traditional pot pie experience.

Frequently Asked Questions (FAQs)

Q: Can I make this recipe ahead of time?

A: Yes, you can prepare the filling and assemble the pot pie on the sheet pan ahead of time. Cover it with plastic wrap and store it in the refrigerator until ready to bake. Simply brush with egg wash and bake as directed when ready to serve.

Q: Can I use leftover turkey instead of chicken?

A: Absolutely! This recipe is versatile, so feel free to substitute cooked turkey for the chicken if you have leftovers from a holiday meal.

Q: Is there a way to make this recipe gluten-free?

A: Yes, you can use a gluten-free flour blend in place of all-purpose flour to make a gluten-free version of the pot pie. Additionally, ensure that your puff pastry is gluten-free or use a gluten-free pie crust.

Q: Can I freeze leftovers?

A: Yes, you can freeze leftover pot pie for future meals. Simply wrap individual portions tightly in foil or plastic wrap and store them in an airtight container in the freezer. To reheat, bake from frozen at 350°F (175°C) until heated through.

Keto Version and Low Carb Version

For a keto-friendly or low-carb version of this recipe, you can make the following adjustments:

  • Replace the all-purpose flour with almond flour or coconut flour for thickening the sauce.
  • Omit the puff pastry altogether or use a keto-friendly puff pastry alternative made with almond flour or cheese dough.
  • Increase the amount of vegetables and protein to make the dish more filling without relying on pastry.

In conclusion, this Sheet Pan Chicken Pot Pie is a comforting and satisfying dish that’s perfect for any night of the week. With its creamy filling, flaky puff pastry crust, and hearty chicken and vegetable mix, it’s sure to please even the pickiest eaters. Plus, with the convenience of a sheet pan preparation, it’s easier than ever to enjoy this classic comfort food. So why wait? Gather your ingredients and give this recipe a try tonight. Your taste buds will thank you!

With its versatility and delicious flavor, this Sheet Pan Chicken Pot Pie is bound to become a staple in your recipe rotation. Whether you’re cooking for a crowd or simply craving a cozy meal at home, this dish is sure to satisfy. So go ahead, indulge in a slice of comfort and enjoy every bite