Looking for the ultimate winter comfort food? Grab a sheet pan and make this Sheet Pan Chicken Pot Pie for dinner tonight!
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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!)
From a classic chicken pot pie to a soup version to even individual chicken pot pies, that recipe for chicken pot pie filling is never far away. Last summer, I stumbled across the idea of a Sheet Pan Chicken Pot Pie on Food Network’s website. How I landed on that page in the middle of the summer is completely confusing…but I did.
Since we were in the middle of grilling season, I put that recipe on the back burner until it got colder. And now it’s
colder frigid. (On a side note, can you grill chicken pot pie? I need to try this next summer!)
Sheet Pan Chicken Pot Pie
I started with Food Network’s concept for this Sheet Pan Chicken Pot Pie, but I used my own filling. I’m not one for messing with a good thing, and this pot pie filling is
good great! I also reduced the amount of puff pastry in this recipe. Their version called for 2 boxes of puff pastry. Now I love a good flaky puff pastry crust, but 2 entire boxes!? I went with 1 box, and it was perfect.
This chicken pot pie is crust-forward in the best way possible. The tops of those puff pastry strips get nice and golden brown in the oven. The bottoms soak up a bit of the extra liquid from the filling. Together, those strips are fantastic! I might have peeled a strip off and eaten it by itself as soon as these pictures were taken. Just sayin’.
When it comes to chicken pot pie, I like to use rotisserie chicken because (1) it’s easy and (2) it’s flavorful and (3) it’s easy. In fact, we keep bags of chopped rotisserie chicken in the freezer all the time. Whether it’s for a batch of soup or something like this Sheet Pan Chicken Pot Pie, those pre-chopped bags of rotisserie chicken come in quite handy!
Aside from the chicken, the list of other ingredients for chicken pot pie is pretty simple:
- a bit of unsalted butter
- diced onions
- seasonings (salt, pepper, ground cumin and smoked paprika)
- liquid (chicken broth and milk)
- vegetables (carrots, celery, peas and corn)
If you’re looking for one heck of a delicious comfort food recipe for winter, put this Sheet Pan Chicken Pot Pie on the list. It’s creamy. It’s delicious. It’s crust-forward. Oh, and it looks pretty cool when you pull the sheet pan out of the oven. Enjoy!
Did you make this Sheet Pan Chicken Pot Pie at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Sheet Pan Chicken Pot Pie
- 1 17.3-oz. package frozen puff pastry, thawed (2 sheets)
- 2 Tbsp unsalted butter
- 1½ cups diced white onions
- ¾ cup all-purpose flour
- 1 tsp kosher salt
- ¾ tsp ground cumin
- ¾ tsp smoked paprika
- ¾ tsp black pepper
- 2¾ cups low-sodium chicken broth
- ¾ cup milk
- 3 cups chopped rotisserie chicken cooked
- 2 large carrots peeled and chopped
- 2 stalks celery chopped
- 1 cup peas fresh or frozen
- ½ cup corn fresh or frozen
- 1 large egg lightly beaten
- Working on a lightly floured surface, stack 2 pieces of thawed puff pastry on top of each other. Roll dough into a 13”x13” square. Using a pizza wheel, cut the dough into (13) 1” strips.
- Place puff pastry in refrigerator until needed.
- Preheat oven to 400°F.
- Spray a 13”x18” rimmed baking pan with nonstick baking spray; set pan aside.
- Using a large, deep skillet (or pot), add butter and place over medium heat. Once butter has melted, add onions; sauté for 5-6 minutes, stirring occasionally, or until onions are translucent.
- Add flour, salt, ground cumin, smoked paprika and pepper to skillet; stir until well combined.
- Add chicken broth and milk; stir until well combined. Continue cooking over medium heat, stirring often, for 4-5 minutes or until mixture has thickened noticeably.
- Meanwhile, using a large bowl, combine the chicken, carrots, celery, peas and corn. Spread mixture evenly onto prepared sheet pan.
- Pour chicken broth mixture evenly on top of the of the sheet pan.
- Remove puff pastry strips from refrigerator and lay strips crosswise on top of the filling.
- Brush the top of the pastry strips with the beaten egg.
- Bake for 35-40 minutes, or until puff pastry turns golden brown in color.
- Let cool for 10-15 minutes and then serve with a flat spatula.
Looking for more chicken pot pie recipes? Check out these other favorites, too: