Sheet Pan Chicken Pot Pie: A Modern Twist on a Timeless Comfort Classic

Elevate your comfort food game with our Sheet Pan Chicken Pot Pie, a contemporary take on a beloved classic. This recipe combines the heartwarming flavors of traditional chicken pot pie with the convenience of a sheet pan meal. Imagine a golden-brown flaky crust enveloping tender chicken, vibrant vegetables, and a creamy sauce, all baked to perfection on a single sheet pan. It’s a culinary masterpiece that redefines comfort and convenience, allowing you to savor the essence of homemade goodness with every bite.

**Why Choose Sheet Pan Chicken Pot Pie?**
Sheet Pan Chicken Pot Pie offers the same cozy comfort as its traditional counterpart, but with a modern twist that simplifies the cooking process. By using a sheet pan, you’re able to bake everything in one go, resulting in a delightful combination of textures and flavors. From the golden crust to the hearty filling, every element is thoughtfully crafted to bring joy to your palate. Whether you’re a seasoned cook or a novice in the kitchen, this recipe is your ticket to enjoying the magic of chicken pot pie with a contemporary and efficient approach.

Ingredients (Serves 4-6):

*For the Filling:*
– 2 cups cooked chicken, shredded (rotisserie or boiled)
– 2 cups mixed vegetables (carrots, peas, corn, green beans), frozen or fresh
– 1/2 cup diced onion
– 1/4 cup unsalted butter
– 1/4 cup all-purpose flour
– 2 cups chicken broth
– 1 cup milk
– 1/2 teaspoon dried thyme
– Salt and pepper to taste

*For the Crust:*
– 1 sheet store-bought puff pastry, thawed if frozen
– 1 egg, beaten (for egg wash)


*Step 1: Prepare the Filling*
Preheat your oven to 400°F (200°C). In a large skillet, melt the unsalted butter over medium heat. Add the diced onion and cook until translucent. Stir in the all-purpose flour and cook for a minute or two to create a roux.

*Step 2: Create the Sauce*
Gradually whisk in the chicken broth and milk, allowing the mixture to thicken. Season with dried thyme, salt, and pepper. Add the mixed vegetables and shredded chicken, stirring until everything is well combined. Let the filling simmer for a few minutes until the vegetables are slightly tender. Remove from heat and set aside.

*Step 3: Assemble on the Sheet Pan*
Line a sheet pan with parchment paper. Pour the prepared chicken and vegetable filling onto the sheet pan, spreading it out evenly.

*Step 4: Top with Crust*
Unroll the puff pastry sheet and place it over the filling on the sheet pan. Gently tuck the edges of the pastry around the filling, creating a rustic border. Use a sharp knife to make a few small slits in the pastry to allow steam to escape.

*Step 5: Add the Finishing Touch*
Brush the top of the puff pastry with the beaten egg, creating a shiny and golden crust during baking.

*Step 6: Bake the Sheet Pan Chicken Pot Pie*
Place the sheet pan in the preheated oven and bake for about 25-30 minutes, or until the puff pastry is beautifully golden and puffed.

*Step 7: Cool and Serve*
Once baked, remove the sheet pan from the oven and let the Chicken Pot Pie cool slightly before slicing and serving. The rich aromas and mouthwatering flavors will tempt your taste buds.

Sheet Pan Chicken Pot Pie is a celebration of comfort and convenience, merging the timeless appeal of chicken pot pie with modern efficiency. With its creamy filling, flaky crust, and no-fuss preparation, this dish invites you to savor the magic of homemade comfort food in a contemporary way. Whether you’re serving it for a family dinner or impressing guests with a twist on tradition, Sheet Pan Chicken Pot Pie promises to warm your heart and your palate with every delectable bite.

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