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5 from 3 votes

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 Time25 mins
Cook Time50 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: American
Keyword: chicken pot pie
Servings: 8


  • 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


  • 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.