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Easy Homemade Sheet Pan Chicken Pot Pie Recipe
Homemade Chicken Pot Pie made in a sheet pan with a puff pastry crust. So easy to make, so flavorful, and so delicious!
Prep Time
25
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
15
minutes
mins
Course:
Main Course
Cuisine:
American
Keyword:
chicken pot pie
Servings:
8
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.
Notes
We used a 13x8x1 sheet pan for this recipe.