Sheet Pan Chicken Pot Pie: A Delicious Twist on a Classic Dish
Chicken pot pie is a comforting and hearty dish that has been a favorite in households for generations. The combination of tender chicken, flavorful vegetables, and a creamy sauce, all encased in a flaky crust, is simply irresistible. However, making chicken pot pie can be a time-consuming process, with multiple steps and dishes to clean up afterward. That’s where sheet pan chicken pot pie comes in.
Why You’ll Love This Recipe
Sheet pan chicken pot pie offers all the flavors and textures of the traditional version, but with a simplified and streamlined cooking process. With just one sheet pan, you can create a delicious and satisfying meal for the whole family. The best part? It’s so easy to make! Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is sure to impress.
Not only is sheet pan chicken pot pie a time-saver, but it’s also a healthier alternative. By using a sheet pan instead of a traditional pie crust, you can cut down on the amount of butter and fat in the recipe. You can also customize the ingredients to suit your dietary preferences, making it gluten-free, dairy-free, or vegetarian.
Ingredients
For the crust:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 1/4 cup ice water
For the filling:
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1/2 cup diced potatoes
- 1/2 cup diced carrots
- 1/4 cup diced onion
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup milk
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). In a large bowl, combine the flour and salt for the crust. Add the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs. Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
- In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, diced potatoes, diced carrots, diced onion, and minced garlic. Sprinkle the flour over the mixture and toss to coat the ingredients evenly.
- In a small saucepan, heat the chicken broth, milk, dried thyme, salt, and pepper over medium heat until hot but not boiling. Pour the hot liquid over the chicken and vegetable mixture and stir to combine.
- Remove the dough from the refrigerator and roll it out into a rectangle that fits your sheet pan. Transfer the dough to the sheet pan, pressing it into the corners and up the sides.
- Pour the chicken and vegetable mixture onto the prepared crust, spreading it out evenly. Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove the sheet pan from the oven and let it cool for a few minutes before serving. Slice into squares and enjoy!
Expert Tips for Success
For the flakiest crust, make sure to keep the butter cold and handle the dough as little as possible. If the dough becomes too warm, refrigerate it for a few minutes before continuing. You can also brush the crust with an egg wash before baking to give it a beautiful golden color.
If you’re short on time, you can use store-bought pie crust instead of making your own. Just be sure to follow the package instructions for baking.
Variations and Substitutions
Sheet pan chicken pot pie is incredibly versatile, allowing you to customize the recipe to your liking. Here are a few ideas to get you started:
– Swap the chicken for turkey or ham for a different twist.
– Add your favorite herbs and spices to the filling for extra flavor.
– Use different vegetables, such as broccoli, mushrooms, or peas.
– Make it vegetarian by replacing the chicken with tofu or chickpeas.
Serving Suggestions
Sheet pan chicken pot pie is a complete meal in itself, but you can elevate it even further by serving it with a side salad or some crusty bread. It pairs well with a glass of white wine or a cold beer.
FAQs
Q: Can I make this recipe ahead of time?
A: Yes! You can prepare the filling and crust ahead of time and assemble the pot pie just before baking. Store the filling and crust separately in the refrigerator for up to 2 days.
Q: Can I freeze sheet pan chicken pot pie?
A: Absolutely! Once baked, let the pot pie cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and bake in a preheated oven at 350°F (175°C) for about 30 minutes, or until heated through.
Final Thoughts
Sheet pan chicken pot pie is a game-changer for busy cooks who crave the flavors of a classic chicken pot pie without the hassle. With its flaky crust, creamy filling, and endless possibilities for customization, it’s sure to become a family favorite. So why not give it a try tonight? Your taste buds will thank you!
Sheet Pan Chicken Pot Pie
Sheet pan chicken pot pie is a simplified and healthier twist on the classic dish, offering all the flavors and textures in a convenient and easy-to-make format. This recipe features a flaky crust filled with tender chicken, mixed vegetables, and a creamy sauce, making it a delicious and comforting meal for the whole family.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 1/4 cup ice water
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1/2 cup diced potatoes
- 1/2 cup diced carrots
- 1/4 cup diced onion
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup milk
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Directions
- Preheat your oven to 400°F (200°C). In a large bowl, combine the flour and salt for the crust. Add the cold butter cubes and cut the butter into the flour until it resembles coarse crumbs. Gradually add the ice water, mix until the dough comes together. Refrigerate for 30 minutes.
- In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, potatoes, carrots, onion, and garlic. Sprinkle flour over the mixture and toss to coat.
- In a small saucepan, heat chicken broth, milk, dried thyme, salt, and pepper until hot but not boiling. Pour over the chicken and vegetable mixture and stir to combine.
- Roll out the dough into a rectangle that fits your sheet pan. Transfer the dough to the sheet pan, pressing it into the corners and up the sides.
- Pour the chicken and vegetable mixture onto the prepared crust, spreading it out evenly. Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
- Let it cool for a few minutes before serving. Slice into squares and enjoy!
Nutrition Facts
