This Sheet-Pan Chicken Pot Pie is a comforting classic made easy and more fun by serving it on a sheet pan. Each spoonful promises delicious bite-sized chicken and veggies, topped with flaky puff pastry.
Ingredients
- 500g boneless, skinless chicken breasts, cut into cubes
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 3 cups chicken broth
- 1/2 cup whole milk
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 200°C (400°F).
- In a large pan, heat olive oil over medium heat. Add chicken cubes and cook until browned on all sides. Remove and set aside.
- In the same pan, add diced onion, carrots, and celery. Sauté for 5-7 minutes until veggies are soft.
- Add garlic to the veggies and cook for an additional minute.
- Sprinkle flour over the vegetable mixture and stir well to coat evenly.
- Gradually pour in the chicken broth and milk, stirring constantly until the mixture thickens and begins to simmer.
- Return the chicken to the pan, add in the frozen peas, salt, pepper, thyme, and rosemary. Stir to combine.
- Transfer the chicken and vegetable mixture to a sheet pan, spreading evenly.
- Cut the puff pastry sheet into squares and lay them over the chicken mixture.
- Brush the puff pastry with beaten egg to achieve a golden crust.
- Bake in the preheated oven for 20-25 minutes until the pastry is puffed and golden brown.
- Allow to cool slightly before serving.
Notes
For extra flavor, you can add mushrooms or substitute some of the chicken broth with white wine. Ensure the puff pastry is completely thawed for best results.