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!
Serving8 people
Ingredients
- 2 Tablespoons butter
- 4 stalks celery, (diced)
- 4 carrots, sliced
- 1 onion, (diced)
- 2 red potatoes, (diced)
- 2 teaspoon minced garlic
- salt and pepper, to taste
- ¼ cup flour
- 2 cups chicken broth
- 1 package cream cheese, 8 ounces
- 2 cups rotisserie chicken, shredded
- ½ 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 ℉.
- 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.
Nutrition
Calories: 283 kcal · Carbohydrates: 20 g · Protein: 22 g · Fat: 13 g · Saturated Fat: 6 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 0.1 g · Cholesterol: 101 mg · Sodium: 603 mg · Potassium: 536 mg · Fiber: 3 g · Sugar: 5 g · Vitamin A: 5617 IU · Vitamin C: 13 mg · Calcium: 80 mg · Iron: 1 mg