Sheet Pan Chicken Pot Pie
This sheet pan chicken pot pie is an easy dish to serve to a crowd. With a puff pastry top, and delicious, creamy chicken and vegetables below, it's a recipe for comfort.
Ingredients
- 5 tablespoons butter
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 1 cup heavy cream
- 4 cups chopped cooked chicken
- 16 ounces frozen mixed vegetables
- 1 17.3 ounce box puff pastry, thawed according to package directions
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat butter in a large deep skillet over medium heat. Add onion and celery and cook until tender, about 4 minutes
- Sprinkle onion mixture with salt, pepper, and garlic powder and cook for 1 minute. Add flour and cook, stirring constantly, about 1 minute. Whisk in broth and cream and bring mixture to a simmer, stirring often. Cook, stirring occasionally, about 5 minutes. Mix in chicken and vegetables and cook 2 minutes. Adjust seasoning if necessary and remove from heat.
- Lightly grease a rimmed baking sheet. Pour chicken mixture into the prepared baking sheet.
- Lighty roll pastry sheets to fit the baking sheet if needed. Lay pastry on top of baking sheet to cover chicken mixture.
- Bake in the preheated oven until golden brown and bubbly, 25 to 30 minutes.