Sheet Pan Chicken Pot Pie

30 mins
Serves 1
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Directions

  1. 1Melt butter in a large deep skillet over medium heat.
  2. 2Melt butter in a large deep skillet over medium heat.
  3. 3Melt butter in a large deep skillet over medium heat.
  4. 4Add chopped onions and celery to the skillet and cook until tender, about 4 minutes.
  5. 5Add chopped onions and celery to the skillet and cook until tender, about 4 minutes.
  6. 6Add chopped onions and celery to the skillet and cook until tender, about 4 minutes.
  7. 7Season the onion mixture with salt, pepper, and garlic powder, cooking for about 1 minute.
  8. 8Season the onion mixture with salt, pepper, and garlic powder, cooking for about 1 minute.
  9. 9Season the onion mixture with salt, pepper, and garlic powder, cooking for about 1 minute.
  10. 10Add flour to the mixture and cook, stirring constantly, for about 1 minute.
  11. 11Add flour to the mixture and cook, stirring constantly, for about 1 minute.
  12. 12Add flour to the mixture and cook, stirring constantly, for about 1 minute.
  13. 13Whisk in chicken broth and heavy cream, then bring the mixture to a simmer, stirring often until it thickens.
  14. 14Whisk in chicken broth and heavy cream, then bring the mixture to a simmer, stirring often until it thickens.
  15. 15Whisk in chicken broth and heavy cream, then bring the mixture to a simmer, stirring often until it thickens.
  16. 16Stir in mixed vegetables and cooked chicken, letting it cook for about 5 minutes.
  17. 17Stir in mixed vegetables and cooked chicken, letting it cook for about 5 minutes.
  18. 18Stir in mixed vegetables and cooked chicken, letting it cook for about 5 minutes.
  19. 19Pour the chicken mixture into a lightly greased sheet pan.
  20. 20Pour the chicken mixture into a lightly greased sheet pan.
  21. 21Pour the chicken mixture into a lightly greased sheet pan.
  22. 22Cover the mixture with two sheets of puff pastry, crimp the edges, and vent it.
  23. 23Cover the mixture with two sheets of puff pastry, crimp the edges, and vent it.
  24. 24Cover the mixture with two sheets of puff pastry, crimp the edges, and vent it.
  25. 25Bake the pot pie at 400 degrees Fahrenheit for about 30 minutes until golden brown and bubbly.
  26. 26Bake the pot pie at 400 degrees Fahrenheit for about 30 minutes until golden brown and bubbly.
  27. 27Bake the pot pie at 400 degrees Fahrenheit for about 30 minutes until golden brown and bubbly.

Ingredients

  • 5 tablespoons butter
  • 5 tablespoons butter
  • 5 tablespoons butter
  • 1 cup chopped onion
  • 1 cup chopped onion
  • 1 cup chopped onion
  • 0.5 cup chopped celery
  • 0.5 cup chopped celery
  • 0.5 cup chopped celery
  • 1 teaspoon kosher salt
  • 1 teaspoon kosher salt
  • 1 teaspoon kosher salt
  • 0.5 teaspoon freshly ground black pepper
  • 0.5 teaspoon freshly ground black pepper
  • 0.5 teaspoon freshly ground black pepper
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon garlic powder
  • 0.5 cup all-purpose flour
  • 0.5 cup all-purpose flour
  • 0.5 cup all-purpose flour
  • 3 cups chicken broth
  • 3 cups chicken broth
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 4 cups chopped cooked chicken
  • 4 cups chopped cooked chicken
  • 4 cups chopped cooked chicken
  • 16 ounces frozen mixed vegetables
  • 16 ounces frozen mixed vegetables
  • 16 ounces frozen mixed vegetables
  • 1 box (17.3 ounces) puff pastry
  • 1 box (17.3 ounces) puff pastry
  • 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.