Name: Sheet Pan Chicken Pot Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 5 Tablespoons butter; 1 cup chopped onion; 1/2 cup chopped celery; 1 teaspoon kosher salt; 1/2 teaspoon pepper; 1/2 teaspoon garlic powder; 1/2 cup flour; 3 cups chicken broth; 1 cup heavy cream; 4 cups chopped cooked chicken; 16 ounces frozen mixed vegetables; 1 box (2 sheets) puff pastry

Sheet Pan Chicken Pot Pie

This sheet pan chicken pot pie is an easy dish to make with a puff pastry top, and creamy chicken and vegetables below, for a comforting dinner.

1 hr total 20 min prep 40 min cook 10 588 cal

Instructions

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1 Preheat the oven to 400 degrees F (200 degrees C).
2 Heat butter in a large deep skillet over medium heat. Add onion and celery and cook until tender, about 4 minutes
3 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.
4 Lightly grease a rimmed baking sheet. Pour chicken mixture into the prepared baking sheet.
5 Lighty roll pastry sheets to fit the baking sheet if needed. Lay pastry on top of baking sheet to cover chicken mixture.
6 Bake in the preheated oven until golden brown and bubbly, 25 to 30 minutes.