For me, chicken pot pie ranks up there near the top of my list of favorite winter comfort foods. A good creamy, flavorful filling topped with flaky pie crust? Count me in! If I had to guess, I’d say I make chicken pot pie in some form or another at least once a month during the colder months. (And since we live in upstate New York, we get a lot of those colder months!)
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
How To Make Sheet Pan Chicken Pot Pie
- Preheat oven to 400°F and grease a 13×18-inch sheet pan with nonstick spray. Set aside.
- In a large saucepan over medium-high heat, melt the butter. Add carrot, celery, onion, garlic, and thyme, and season with salt and pepper. Cook until the vegetables are tender but still crisp, about 5 minutes.
- Stir in the flour and let cook 1 minute. Add the broth and cook until starting to thicken, about 5 minutes. Stir in the cream and continue cooking until sauce has thickened, about 2 minutes.
- Add cooked chicken and peas and season to taste with salt and pepper. Pour mixture into prepared sheet pan. Set aside.
- Lightly dust a surface with flour, then stack 2 sheets of puff pastry atop the surface. Roll out into a 15-inch square, then cut the pastry into 1-inch strips. Repeat with remaining sheets of puff pastry. (You should have 30 strips total.)
- Arrange puff pastry strips over chicken filling in a row, overlapping them a bit so most of the filling is covered. Trim overhang as needed.
- In a small bowl, beat the egg with a bit of water and brush pastry with egg wash.
- Bake until pastry is a deep golden brown, 35-40 minutes. Enjoy!