All-Crust Sheet Pan Chicken Pot Pie Recipe

All-Crust Sheet Pan Chicken Pot Pie

Difficulty: Easy
Servings: 6
Nutritional Information (Per Serving): Calories 820, Total Fat 53 g, Saturated Fat 16 g, Carbohydrates 26 g, Dietary Fiber 3 g, Sugar 4 g, Protein 59 g, Cholesterol 240 mg, Sodium 1260 mg
Total Time: 1 hour 5 minutes
Hands-on Time: 25 minutes

If the crust is your favorite part of chicken pot pie, this sheet-pan version is for you. It combines a creamy, savory filling with a generous, flaky puff-pastry topping and takes less than half an hour of active prepperfect for weeknights or company.

Nonstick cooking spray for the pan
3 tablespoons unsalted butter
2 teaspoons chopped fresh thyme leaves
1/3 cup all-purpose flour, plus extra for dusting
3 cups low-sodium chicken broth
Kosher salt and freshly ground black pepper, to taste
1 rotisserie chicken, skin removed and shredded (about 3 cups)
One 14-ounce bag frozen pearl onions, thawed
2 large carrots, thinly sliced into half-moons
2 celery stalks, finely diced
Two 17.3-ounce packages of puff pastry (4 sheets total)
1 large egg, beaten with a splash of water

Instructions:

Preheat the oven to 400F. Lightly spray an 18-by-13-inch sheet pan with nonstick cooking spray.
In a small saucepan over medium heat, melt the butter and add the thyme. Whisk in the flour and cook, stirring, until it looks sandy, about 1 minute. Gradually whisk in the chicken broth until smooth. Season with 2 teaspoons salt and some freshly ground black pepper. Bring to a boil, then simmer until thickened and the raw-flour taste is gone, about 10 minutes.
Meanwhile, combine the shredded chicken, pearl onions, carrots, and celery in the prepared sheet pan and toss to mix evenly.
On a lightly floured surface, stack two puff pastry sheets and roll into a 15-by-15-inch square. Cut into fifteen 1-inch strips. Repeat with the remaining two sheets.
Pour the thickened gravy evenly over the chicken and vegetables. Lay the pastry strips crosswise over the filling, slightly overlapping to cover most of the mixture. Trim any excess dough from the edges and brush the pastry with the egg wash.
Bake until the crust is deep golden, about 35 to 40 minutes.