Sheet Pan Chicken Pot Pie
ID: fd2dd86f...
A delicious and easy deconstructed version of a classic chicken pot pie, made on a sheet pan and topped with a gorgeous, flaky puff pastry lattice crust.
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🍳 Cooking Flow
Sauté celery, carrots, onions, and garlic in butter, then season with salt and pepper. → Stir in flour, then add peas, chicken stock, heavy cream, and shredded chicken to make a thick filling. → Pour the filling onto a greased sheet pan. → Cut puff pastry into strips, weave them into a lattice over the filling, and brush with egg wash. → Bake at 375°F for 20-25 minutes until golden brown.
Cooking Steps
Brief Cooking Order
Sauté celery, carrots, onions, and garlic in butter, then season with salt and pepper. → Stir in flour, then add peas, chicken stock, heavy cream, and shredded chicken to make a thick filling. → Pour the filling onto a greased sheet pan. → Cut puff pastry into strips, weave them into a lattice over the filling, and brush with egg wash. → Bake at 375°F for 20-25 minutes until golden brown.
Introduction
A delicious and easy deconstructed version of a classic chicken pot pie, made on a sheet pan and topped with a gorgeous, flaky puff pastry lattice crust.
Step 1
Melt butter in a large skillet over medium heat.
Step 2
Add diced carrots, onions, and celery to the skillet. Cook for about 5 minutes until tender-crisp.
Step 3
Stir in minced garlic, salt, and black pepper.
Step 4
Sprinkle flour over the vegetables and stir to combine, cooking out the raw flour taste for a minute.
Step 5
Add the frozen green peas and stir them into the vegetable mixture.
Ingredients List
Important Notes
Using puff pastry instead of standard pie crust results in a much lighter, flakier, and puffier topping.
Thaw the puff pastry in the fridge beforehand so it remains cold and easy to handle when rolling.
Paula suggests doubling the stock if needed to ensure the pot pie stays juicy and creamy, not dry.
Using pre-cooked rotisserie chicken is a great shortcut to save time.
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