Sheet Pan Chicken Pot Pie Extravaganza: A One-Pan Wonder
Step into the world of culinary convenience with our Sheet Pan Chicken Pot Pie – a modern twist on a classic comfort dish. This recipe takes the beloved flavors of a traditional chicken pot pie and transforms them into an easy, one-pan masterpiece. Say goodbye to complicated pie crusts and multiple dishes, and embrace the simplicity of a sheet pan that promises a symphony of flavors in every bite. Join us as we guide you through the creation of this hearty, wholesome, and utterly delicious Sheet Pan Chicken Pot Pie.
For the Filling:
2 cups cooked chicken, shredded (rotisserie chicken works well)
3 cups mixed vegetables (carrots, peas, corn, and green beans), frozen or fresh
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups chicken broth
1 cup milk
2 teaspoons dried thyme
1 teaspoon garlic powder
Salt and pepper to taste
For the Topping:
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
Preheat the Oven: Preheat your oven to 400°F (200°C).
Cook Vegetables: If using fresh vegetables, steam or blanch them until slightly tender. If using frozen, thaw them to room temperature.
Prepare Roux: In a large skillet, melt the butter over medium heat. Add flour and stir continuously to create a roux. Cook for 2-3 minutes until it forms a golden paste.
Add Liquid Ingredients: Gradually whisk in chicken broth and milk, ensuring a smooth consistency. Cook until the mixture thickens, stirring constantly.
Season the Filling: Add thyme, garlic powder, salt, and pepper to the sauce. Stir in the shredded chicken and mixed vegetables, coating them evenly.
Sheet Pan Assembly:
Prepare the Sheet Pan: Line a large sheet pan with parchment paper.
Transfer Filling: Pour the chicken and vegetable filling onto the sheet pan, spreading it evenly.
Puff Pastry Topping: Roll out the puff pastry sheet to fit the dimensions of the sheet pan. Place it over the filling, tucking in the edges.
Ventilation: Use a knife to make a few slits in the puff pastry to allow steam to escape.
Egg Wash: Brush the puff pastry with the beaten egg for a golden finish.
Bake to Golden Perfection: Bake in the preheated oven for 25-30 minutes or until the puff pastry is golden brown and the filling is bubbling.
Puff Pastry Magic: Ensure the puff pastry is thawed but still cold to the touch for the flakiest results.
Creative Filling: Feel free to customize the filling with your favorite vegetables or add herbs like rosemary or sage for extra flavor.
Make it Creamy: For a creamier filling, substitute some of the chicken broth with heavy cream.
Swap the chicken for leftover Thanksgiving turkey for a delicious post-holiday treat.
Incorporate seafood such as shrimp or crab into the filling for a rich and indulgent twist.
For a meatless option, use vegetable broth and load the filling with a variety of colorful vegetables like mushrooms, bell peppers, and zucchini.
Keto and Low-Carb Versions
Replace the all-purpose flour with almond flour for the roux, and thicken the filling with xanthan gum. Skip the puff pastry or use a keto-friendly alternative.
Choose low-carb vegetables like cauliflower, broccoli, and spinach for the filling. Swap the puff pastry for a crust made from almond flour and cream cheese.
In the realm of comforting meals, the Sheet Pan Chicken Pot Pie stands as a beacon of simplicity without sacrificing flavor. This one-pan wonder brings the goodness of a traditional pot pie to your table with minimal effort and maximum taste. Whether you’re a busy parent, a college student, or anyone craving a wholesome and satisfying meal, this recipe has got you covered. So, preheat that oven, gather your ingredients, and revel in the joy of creating a delicious Sheet Pan Chicken Pot Pie that will undoubtedly become a regular star in your kitchen. Embrace the ease, enjoy the taste, and savor the satisfaction of a meal well made.