Sheet Pan Chicken Pot Pie
Directions
- 1Melt butter in a large deep skillet over medium heat.
- 2Add chopped onions and celery to the skillet and cook until tender, about 4 minutes.
- 3Season the onion mixture with salt, pepper, and garlic powder, cooking for about 1 minute.
- 4Add flour to the mixture and cook, stirring constantly, for about 1 minute.
- 5Whisk in chicken broth and heavy cream, then bring the mixture to a simmer, stirring often until it thickens.
- 6Stir in mixed vegetables and cooked chicken, letting it cook for about 5 minutes.
- 7Pour the chicken mixture into a lightly greased sheet pan.
- 8Cover the mixture with two sheets of puff pastry, crimp the edges, and vent it.
- 9Bake the pot pie at 400 degrees Fahrenheit for about 30 minutes until golden brown and bubbly.
Ingredients
- 5 tablespoons butter
- 1 cup chopped onion
- 0.5 cup chopped celery
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 0.5 teaspoon garlic powder
- 0.5 cup all-purpose flour
- 3 cups chicken broth
- 1 cup heavy cream
- 4 cups chopped cooked chicken
- 16 ounces frozen mixed vegetables
- 1 box (17.3 ounces) puff pastry
Equipment
large deep skilletwhisksheet panknife
Tips
- This is one of the fastest and easiest chicken pot pies to make.
- Every bite gets a bite of crust, enhancing the comfort food experience.
Related recipes
Chocolate Stuffed Cookie Pie
American · Dessert35m
Boxed Cake Mix Upgrade
American · Dessert
Vegan Almond Joys
American · Dessert
Harvey Wallbanger Cake
American · Dessert
Vegan Lemonade Pie
American · Dessert
Water Pie
American · Dessert1h
Oatmeal Apple Walnut Cookies
American · Dessert
Storebought Frosting Hack
American · Dessert
Copycat Krispy Kreme Donuts
American · Dessert
Brown Butter Banana Coffee Cake
American · Dessert
Raspberry Buttermilk Cake
American · Dessert1h
Brown butter banana bread cookies
American · Dessert