Sheet Pan Chicken Pot Pie: A Party-Friendly Twist on a Classic Comfort Food

If you’re a fan of classic Chicken Pot Pie but wish there was more buttery, flaky crust to go around, this Sheet Pan Chicken Pot Pie is perfect for you! It’s a crowd-pleaser with a deliciously creamy filling packed with tender chicken, vegetables, and a crispy puff pastry crust that covers every inch. Easy to make and serve, this no-fuss recipe is ideal for gatherings, feeding the whole family, or simply enjoying leftovers the next day. Let’s dive into how to make this easy, party-friendly favorite!

Ingredients and Equipment Needed

This simple recipe uses common ingredients, making it easy to put together with items you likely have on hand.

Ingredients:

Unsalted Butter: 3 tablespoons – Adds richness and helps sauté the vegetables.
Carrots: 2 large, halved and thinly sliced – Gives a touch of sweetness and color.
Celery: 2 ribs, diced – Classic pot pie flavor and a great texture.
Yellow Onion: 1/2 cup, chopped – Adds a mild, savory flavor base.
Garlic: 2 cloves, minced – Enhances depth of flavor.
Dried Thyme: 1 teaspoon – A warm, earthy herb that pairs well with chicken.
All-Purpose Flour: 1/3 cup – Thickens the filling.
Chicken Broth: 2 cups – Forms the sauce base.
Heavy Cream: 1 cup – Adds creaminess and richness.
Cooked, Shredded Chicken: 3 cups – Use rotisserie or leftover chicken for convenience.
Frozen Peas: 1 cup – Adds sweetness and color.
Puff Pastry Sheets: 4, thawed – Creates a flaky, golden crust that’s easy to work with.
Egg: 1, for egg wash – Gives the crust a beautiful golden sheen.
Kosher Salt and Freshly Ground Black Pepper: to taste – Season to bring out all the flavors.

Equipment:

Large skillet
Wooden spoon or spatula
Sheet pan (18 x 13 inches or similar size)
Pastry brush for egg wash

Step-by-Step Preparation Guide

This Sheet Pan Chicken Pot Pie comes together in a few simple steps and takes less time than you might think. Here’s how:

Step 1: Sauté the Vegetables

In a large skillet over medium heat, melt the butter. Add the carrots, celery, and onion, cooking for 5-6 minutes until softened. Stir in the garlic and thyme, cooking for another minute until fragrant.

Step 2: Make the Filling

Sprinkle the flour over the vegetables, stirring to coat them evenly. Gradually whisk in the chicken broth and heavy cream, stirring until the mixture thickens. Add the cooked, shredded chicken and peas, stirring gently until everything is well combined. Season with salt and pepper to taste, then remove from heat.

Step 3: Prepare the Puff Pastry

Roll out the puff pastry sheets slightly if needed to fit your sheet pan. Layer the pastry sheets over the filling, pressing the edges down lightly along the sides of the pan. Trim any excess pastry, and use a fork to crimp the edges for a decorative touch.

Step 4: Add Egg Wash and Bake

Beat the egg in a small bowl and brush it over the puff pastry. This will give your crust a beautiful golden color. Place the sheet pan in a preheated oven at 400°F (200°C) and bake for 20-25 minutes, or until the pastry is golden brown and crispy.

Optional Variations and Creative Additions

Feel free to get creative and tailor this recipe to suit your preferences:

Add More Veggies: Try adding mushrooms, corn, or green beans to the filling for extra flavor and texture.
Swap Puff Pastry for Pie Crust: If you prefer a traditional pie crust, you can use it in place of puff pastry for a more classic pot pie feel.
Herb-Flavored Crust: Sprinkle a little fresh rosemary or sage on the crust before baking to enhance the flavor.
Spicy Twist: Add a pinch of cayenne pepper or red pepper flakes to the filling for a bit of heat.

These variations make it easy to adapt the recipe to different tastes and add your own twist to this comforting dish.

Serving Tips

This Sheet Pan Chicken Pot Pie is a great choice for feeding a crowd or creating leftovers that reheat well. Here are some serving ideas:

For Parties or Gatherings: Cut into squares or slices and serve warm. Each piece holds together nicely, making it easy to handle and serve.
As a Family Meal: Pair with a simple side salad or steamed vegetables for a balanced, hearty meal.
For Lunch Leftovers: Pack slices in airtight containers for a delicious next-day lunch. It’s easy to reheat and tastes just as good the second time around.

FAQs: Best Preparation and Storage Practices

Q: Can I make this pot pie ahead of time?
A: Yes! You can make the filling a day ahead and store it in the refrigerator. When ready to bake, simply add the puff pastry and bake as directed.

Q: What’s the best way to store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F for 10-15 minutes for a crisp crust.

Q: Can I freeze this pot pie?
A: Absolutely. Wrap the baked pot pie in foil and freeze for up to one month. To reheat, bake at 375°F for 20-30 minutes until heated through.

Q: Why is my crust not as flaky?
A: Make sure the puff pastry is fully thawed and applied just before baking. If the pastry gets too warm before going into the oven, it may lose some of its flakiness.

Conclusion: A Pot Pie Everyone Will Love

This Sheet Pan Chicken Pot Pie is an easy-to-make, party-friendly recipe that combines the beloved flavors of classic pot pie with the convenience of a sheet pan. With its flaky crust and creamy filling, it’s sure to become a family favorite that you’ll return to again and again. Perfect for gatherings, cozy dinners, or weekday meals, this pot pie is a delicious way to bring comfort and joy to the table! Give it a try, and watch it disappear in no time.