Sheet-Pan Chicken Potpie
Ingredients
- 2 tbspunsalted butter
- 1 cchopped onion
- 1 cchopped celery
- 1 tspminced garlic
- ⅓ call-purpose flour
- 2 creduced-sodium chicken broth
- ½ cheavy whipping cream
- 1 tspminced fresh thyme
- 1 tspsalt
- ½ tsppepper
- 3 cshredded rotisserie chicken
- 1 packagefrozen mixed vegetables
- 1 packagefrozen puff pastry
thawed
- all-purpose flour
for dusting
- 1 largeegg
room temperature, beaten
Directions
- 1
Preheat the oven to 400°F. Spray an 18x13-inch rimmed baking sheet with cooking spray and set it aside. Editor's Tip: If you don't have an 18x13-inch baking sheet, you could also use a 15x10x1-inch one instead. A 13x9-inch casserole dish would also work in a pinch.
- 2
Melt the butter in a large skillet over medium heat. Add the diced onion and celery and cook them until they're soft, about five to six minutes. Add the garlic and cook until it's fragrant, about 30 to 60 seconds. Whisk in the flour and cook it until it's lightly browned, about one to two minutes. Add the chicken broth and heavy cream and whisk until they're smooth. Stir in the thyme, salt and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cook it until it's slightly thickened, stirring frequently, about 10 minutes. Stir in the chicken and frozen mixed vegetables. Pour the chicken mixture into the prepared baking sheet and spread it into an even layer.
- 3
Stack two puff pastry sheets on top of each other on a lightly floured surface. Roll the pastry into a 13x13-inch square. Use a pizza wheel or pastry cutter to slice the pastry into 1-inch-thick strips. Lay the pastry strips on top of the filling, covering it completely. Brush the pastry with the beaten egg. Editor's Tip: If you use a different baking pan or dish, cut the pastry strips accordingly so that they cover the filling.
- 4
Bake the potpie for 35 to 40 minutes or until the pastry is golden brown and the filling is bubbling. Let the mixture cool for 10 minutes before cutting it into squares and serving it.
Sheet-Pan Chicken Potpie
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Ratings & Reviews
Based on 2 ratings
Rating Breakdown
About this Recipe
Craving the comforting flavors of chicken potpie but want more of that flaky, golden crust? This sheet-pan chicken potpie delivers a generous crust-to-filling ratio, perfect for those who always go for the edges.
The genius of this sheet-pan approach lies in maximizing the surface area, ensuring every bite gets a delightful crunch of puff pastry alongside a creamy, savory filling. It's a clever twist that elevates a classic comfort food experience.
Prepare for a heartwarming meal where tender, shredded chicken and a colorful medley of vegetables are suspended in a rich, herby cream sauce. Each spoonful is topped with a light, airy, and buttery crust, offering a satisfying contrast in textures. The convenience of using readily available ingredients like rotisserie chicken and frozen mixed vegetables means you get all the deep, comforting flavors without the fuss of starting from scratch. You'll find yourself enjoying a truly satisfying dinner that feels both homemade and effortlessly elegant.
While the classic combination is delightful, feel free to make this dish your own. Instead of rotisserie chicken, you could use any leftover cooked poultry you have on hand, such as turkey. Experiment with different frozen vegetable blends—peas, carrots, and corn are traditional, but green beans or diced potatoes would also be delicious additions. For a subtle flavor tweak, try swapping the fresh thyme for other complementary herbs like sage or rosemary.
This sheet-pan chicken potpie is an ideal candidate for a cozy family dinner or a comforting meal on a chilly evening. Serve it simply as is, letting the rich flavors speak for themselves, or pair it with a light green salad to balance the richness.