Sheet Pan Chicken Pot Pie

  • 3 tablespoons unsalted butter
  • 2 large carrots, halved and thinly sliced
  • 2 ribs celery, diced
  • 1/2 cup yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/3 cup all-purpose flour, plus more as needed
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 3 cups cooked, shredded chicken
  • 1 cup frozen peas
  • 4 sheets puff pastry, thawed
  • 1 egg
  • Kosher salt and freshly ground black pepper, to taste
  1. Preheat oven to 400°F and grease a 13×18-inch sheet pan with nonstick spray. Set aside.
  2. In a large saucepan over medium-high heat, melt the butter. Add carrot, celery, onion, garlic, and thyme, and season with salt and pepper. Cook until the vegetables are tender but still crisp, about 5 minutes.
  3. Stir in the flour and let cook 1 minute. Add the broth and cook until starting to thicken, about 5 minutes. Stir in the cream and continue cooking until sauce has thickened, about 2 minutes.
  4. Add cooked chicken and peas and season to taste with salt and pepper. Pour mixture into prepared sheet pan. Set aside.
  5. Lightly dust a surface with flour, then stack 2 sheets of puff pastry atop the surface. Roll out into a 15-inch square, then cut the pastry into 1-inch strips. Repeat with remaining sheets of puff pastry. (You should have 30 strips total.)
  6. Arrange puff pastry strips over chicken filling in a row, overlapping them a bit so most of the filling is covered. Trim overhang as needed.
  7. In a small bowl, beat the egg with a bit of water and brush pastry with egg wash.
  8. Bake until pastry is a deep golden brown, 35-40 minutes. Enjoy!

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