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Sheet Pan Chicken Pot Pie

For me, chicken pot pie ranks up there near the top of my list of favorite winter comfort foods. A good creamy, flavorful filling topped with flaky pie crust? Count me in! If I had to guess, I’d say I make chicken pot pie in some form or another at least once a month during the colder months. (And since we live in upstate New York, we get a lot of those colder months!

Ingredients

  1. 3 tablespoons unsalted butter
  2. 2 large carrots, halved and thinly sliced
  3. 2 ribs celery, diced
  4. 1/2 cup yellow onion, chopped
  5. 2 cloves garlic, minced
  6. 1 teaspoon dried thyme
  7. 1/3 cup all-purpose flour, plus more as needed
  8. 2 cups chicken broth
  9. 1 cup heavy cream
  10. 3 cups cooked, shredded chicken
  11. 1 cup frozen peas
  12. 4 sheets puff pastry, thawed
  13. 1 egg
  14. Kosher salt and freshly ground black pepper, to taste

How To Make Sheet Pan Chicken Pot Pie

  • Preheat oven to 400°F and grease a 13×18-inch sheet pan with nonstick spray. Set aside.
  • In a large saucepan over medium-high heat, melt the butter. Add carrot, celery, onion, garlic, and thyme, and season with salt and pepper. Cook until the vegetables are tender but still crisp, about 5 minutes.
  • Stir in the flour and let cook 1 minute. Add the broth and cook until starting to thicken, about 5 minutes. Stir in the cream and continue cooking until sauce has thickened, about 2 minutes.
  • Add cooked chicken and peas and season to taste with salt and pepper. Pour mixture into prepared sheet pan. Set aside.
  • Lightly dust a surface with flour, then stack 2 sheets of puff pastry atop the surface. Roll out into a 15-inch square, then cut the pastry into 1-inch strips. Repeat with remaining sheets of puff pastry. (You should have 30 strips total.)
  • Arrange puff pastry strips over chicken filling in a row, overlapping them a bit so most of the filling is covered. Trim overhang as needed.
  • In a small bowl, beat the egg with a bit of water and brush pastry with egg wash.
  • Bake until pastry is a deep golden brown, 35-40 minutes. Enjoy!

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