Sheet-Pan Chicken Potpie
Sheet-pan chicken potpie is for the crust lovers. This variation spreads the filling over a wider surface, enabling a higher crust-to-filling ratio.
Ingredients
- 2 tablespoons unsalted butter
- 1 cup chopped onion
- 1 cup chopped celery
- 1 teaspoon minced garlic
- 1/3 cup all-purpose flour
- 2-1/2 cups reduced-sodium chicken broth
- 1/2 cup heavy whipping cream
- 1 teaspoon minced fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 cups shredded rotisserie chicken
- 10 ounces frozen mixed vegetables
- 17.3 ounces frozen puff pastry thawed
- All-purpose flour for dusting
- 1 large egg room temperature, beaten
Instructions
- Preheat the oven to 400°. Coat an 18x13-in. rimmed baking sheet with cooking spray; set aside.
- Melt butter in a large skillet over medium heat. Add onion and celery; cook until soft, 5-6 minutes. Add garlic; cook until fragrant, 30-60 seconds. Whisk in flour; cook until lightly browned, 1-2 minutes. Add chicken broth and heavy cream; whisk until smooth. Stir in thyme, salt and pepper. Bring to a boil, then reduce to a simmer. Cook until slightly thickened, about 10 minutes, stirring frequently. Stir in chicken and mixed vegetables.
- Pour chicken mixture into the prepared baking sheet; spread into an even layer.
- Stack two puff pastry sheets on top of each other on a lightly floured surface. Roll the pastry into a 13x13-in. square. Use a pizza wheel or pastry cutter to slice the pastry into 1-in. strips. Lay pastry strips on top of the filling, covering it completely. Brush the pastry with beaten egg.
- Bake 35-40 minutes or until the pastry is golden brown and filling is bubbling. Let cool 10 minutes before cutting into squares to serve.