Sheet Pan Chicken Pot Pie is the easiest way to make pot pie!
My husband is always asking me to make homemade chicken pot pie.
The thought of making and rolling out homemade pie dough is not something I want to do on a busy weeknight.
With four little kids, the easier the recipe and fewer dishes I have to do, the better!
With all of this in mind, I set out to make a family-friendly, easy and delicious chicken pot pie in one pan!
It sounded like quite the feat, but was so simple and we’ve already made it twice since. It was a hit with my whole family!
Be sure to check out another one of our favorite sheet pan recipes: Parmesan Chicken and Vegetables
Ingredients needed for Sheet Pan Chicken Pot Pie:
- butter
- celery
- carrots
- onion
- red potatoes
- minced garlic
- salt and pepper
- flour
- chicken broth
- cream cheese
- chicken
- frozen peas
- Puff Pastry Sheet
- egg
- fresh parsley
Love sheet pan recipes? Check out our Sheet Pan Meatloaf and Green Beans!
How to make Sheet Pan Chicken Pot Pie:
I love all the fresh vegetables in this recipe! I started by chopping up carrots, celery, onions and red potatoes.
Next, I made a simple filling and spread all of it in a large baking sheet.
My absolute favorite part of this recipe is the “crust!”
I love using Pepperidge Farm Puff Pastry Sheets because they so flaky and delicious (not sponsored, I just love sharing things I love).
They made the perfect crust for my chicken pot pie!
I rolled out two sheets of puff pastry until they were the length and width of the baking sheet.
After my puff pastry was all rolled out, I used a pizza cutter and cut the dough into 1 inch strips and laid it across the top of the pie filling in the pan.
I left a few gaps between the strips of crust to see all of the delicious filling inside!
I cut off any crust hanging over the edge so it wouldn’t burn and would look pretty. 🙂
I brushed some egg wash over the crust to help it crisp up and turn a perfect golden brown!
I sprinkled some fresh parsley on after baking and it was ready to serve!
Homemade chicken pot pie in one pan and made from start to finish in less than an hour?! Yes, please!
My family raved about this recipe and I hope yours will love it too!
Other Chicken Pot Pie recipes:
- Instant Pot Chicken Pot Pie
- Cheesy Chicken Pot Pie
- Easy Biscuit Chicken Pot Pie
- Low Carb Chicken Pot Pie Soup
- Skillet Chicken Pot Pie
Easy Homemade Sheet Pan Chicken Pot Pie Recipe
Ingredients
- 2 Tablespoons butter
- 4 stalks celery (diced)
- 4 carrots sliced
- 1 onion (diced)
- 2 red potatoes (diced)
- 2 teaspoons minced garlic
- salt and pepper to taste
- 1/4 cup flour
- 2 cups chicken broth
- 1 package cream cheese 8 ounces
- 2 cups rotisserie chicken shredded
- 1/2 cup frozen peas
- 1 package Pepperidge Farm Puff Pastry Sheet 17.3 ounces, thawed
- 1 egg
- 2 Tablespoons fresh parsley roughly chopped
Instructions
- Preheat oven to 400 degrees F.
- Melt butter in a large saucepan over medium-high heat.
- Add celery, carrots, onion and potatoes. Saute for 8-10 minutes, or until vegetables begin to soften.
- Add garlic and season with salt and pepper.
- Mix in flour, chicken broth and cream cheese. Let cook for 5 more minutes, stirring constantly.
- Fold in chicken and peas.
- Pour mixture into a baking sheet sprayed with nonstick cooking spray.
- Roll out two puff pastry sheets to the width of the sheet pan, cut into 1-inch strips and lay over filling.
- Use a sharp knife to cut off any excess dough hanging over the sides.
- Whisk egg in a small bowl and brush over the top of the pot pie.
- Cook for 30-35 minutes, or until the top is golden brown.
- Remove from oven, garnish with fresh parsley and serve.
Recipe Details
Have you ever made anything with Pepperidge Farm Puff Pastry Sheets?!
Leave a comment below!
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My husband is allergic to eggs. Do you happen to know if the puff pastry has eggs in it? And can I skip brushing the top with a beaten egg? Thank you.
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I may have missed it, but what size is your sheet pan? I have a couple of different sizes and want to make sure I use the right one. Thanks!
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These recipes look great. I can't wait to try them! I also am interested in the size of sheet pan that you would recommend. Like Jen, I have different sizes and know that how thick the layer of food is on the pan may affect the cooking time. Thank you.
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Have you tried putting some of the dough on the pan first, then the filling, then the layers of strips of dough on top?
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Hi, this chicken pot pie method sounds great. Do you have the recipe for your sauce? I’m relatively new in baking and trying new recipes, I need all the help I can get. Really appreciate your input. Thank you.
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Also interested if you can use one sheet of puff pastry for the bottom?
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Approximately how many people will this feed?
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Hi, this looks delicious. I'm wondering if you tried to freeze it? And if so, what would the instructions be for baking ahead/freezing/re-heating. Thanks for any help.
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This is delicious and worth the effort! My family of 4 (two teens) ate the whole pan :)
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How many calories are in a serving? I have the small healthy plan and I think this is from the large so I can’t find the nutrition details anywhere. Thank you- it’s SO delicious!
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Chicken Pot Pie lover. Your easy recipe is to die for! Thank you thank you thank you!
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I love this recipe but will lose it if I can't PIN it. Is That possible?
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Are your fat and calories really correct at the end of the recipe. They seem REALLY high for mostly vegetables
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Do you put a crust on bottom? If not, do you think you could? THe more crust the merrier right!
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I found the PIN option down by the "Leave a Review" line. Scroll past the recipe, past the picture of the box of puff pastry, and you will see it soon after. Hope this helps.
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I made it tonight and put a sheet of pastry on the bottom with the pan lined with parchment paper and rolled the dough out towards the edges of the pan, baked it for about 10 minutes before putting the pie filling on top of it and then the strips of pastry dough. I did roll the bottom sheet out towards the edges of the pan before I baked it. It turned out GREAT! So delicious and even my picky eaters gobbled it up.
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This recipe is now a favorite in our household. Today I used your idea to make a Mexican version, layering taco meat, salsa, cheese and topping with the dough. Then serving with tomatoes, lettuce and sour cream.
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I made this recipe for the first time tonight for my family and I thought for sure there would be leftovers since it was made on a huge sheet pan. Nope. Not a drop left. This was PHE-nomenal. My store did not have the puff pastry so I just used those Pillsbury Southern Style biscuits and cooked it for about 10-15 minutes less and it was absolutely delicious. I said to myself it probably would be just as good with ham for those that like that, or even vegetarian which I might try next time. Five stars all day long. I will absolutely be making this severalllllll times a month now.
