You might be asking, what is wrong with a regular Chicken Pot Pie? Nothing, absolutely nothing. They’re nearly perfect. But! If you happened to appreciate a ratio of flaky crust to filling or if you had a whole lot of people to feed you might want to look at our Sheet Pan Chicken Pot Pie. It has everything you know and love – a slightly creamy, saucy chicken filling studded with carrots, celery, onion, and peas that’s surrounded by impossibly flaky crust – there’s just more of it. More buttery crisp crust, more pot pie to go around, but all the same amazing comforting flavor.
In some ways, this is a lot easier than a traditional pot pie and yet it feeds more people. For starters, you don’t have to deal with rolling out a perfect circle (or two) of dough and lining a pie pan. The filling is pretty similar, but for the crust all you’re doing is slicing strips of puff pastry and arranging them over the the top. You can go with a lattice pattern or keep it simple with horizontal strips – no matter how you do it, it’s easy peasy.
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
Kosher salt and freshly ground black pepper, to taste
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!
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