Sheet Pan Chicken Pot Pie
About this recipe
If you're looking for a comforting meal that doesn't require a lot of fuss, this Sheet Pan Chicken Pot Pie is your answer. It's a cozy classic made easy, perfect for those busy weeknights when you're too tired to cook but still want something homemade.
This version uses just a few simple ingredients and a sheet pan to minimize cleanup while delivering all the rich flavors you'd expect from a traditional pot pie. With a flaky puff pastry crust and a creamy filling, it's a delicious shortcut that feels indulgent.
Ingredient notes
- You can use rotisserie chicken for the cooked chopped chicken.
- Instead of puff pastry, you could use canned crescent dough or top it with biscuits or refrigerated pie dough.
Tips from Allrecipes’s video
- Make sure to sauté the onion until softened before adding the flour to create a roux for your sauce.
- Whisk the chicken broth into the roux thoroughly to avoid lumps, and let it simmer for about 5 minutes to thicken properly.
- Greasing the sheet pan helps prevent sticking and makes serving easier.
Good to know
- How long does it take to make this dish?
- The total time to make this Sheet Pan Chicken Pot Pie is about 30 minutes.
- How many servings does this recipe yield?
- This recipe yields 4 servings.
- Can I prepare this dish ahead of time?
- Yes, you can prepare the filling ahead of time and keep it in the fridge until you're ready to bake.
- What can I use instead of puff pastry?
- You can use canned crescent dough, biscuits, or refrigerated pie dough instead of puff pastry.
No life story here — the video and the recipe are the whole point. All credit to Allrecipes: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to 400°F (200°C).
- 2
Melt butter in a pan and sauté chopped onion until softened, adding a pinch of salt.
- 3
Add flour to the pan to create a roux and cook for about a minute.
- 4
Whisk in chicken broth until smooth, then add garlic powder, pepper, and heavy cream.
- 5
Bring the mixture to a simmer and cook for about 5 minutes until thickened.
- 6
Stir in frozen mixed veggies and cooked chicken, warming through for about 2 minutes.
- 7
Grease a sheet pan and spread the chicken and veggie mixture evenly across it.
- 8
Roll out the puff pastry to fit the sheet pan and place it over the filling.
- 9
Bake in the preheated oven for about 25 minutes until the pastry is golden brown and bubbly.
- 10
Let it set for 5-10 minutes before serving.
Heads up — we had to guess a little:
- The quantity of chicken broth is inferred based on typical recipes for chicken pot pie.
Credit where it’s due: this recipe was transcribed from Allrecipes’s original video on YouTube. Follow them there — it’s their dish.
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