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Sheet-Pan Chicken Potpie

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This easy Sheet-Pan Chicken Potpie brings all the comforting flavors of the classic dish with less effort and a perfectly crisp puff pastry topping.

Ingredients

Scale
  • 4 cups cooked chicken, shredded or diced
  • 3 cups frozen mixed vegetables (peas, carrots, corn, green beans)
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 6 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 2 ½ cups chicken broth
  • ½ cup heavy cream
  • 1 tablespoon fresh thyme leaves
  • Salt and pepper to taste
  • 2 puff pastry sheets, thawed
  • 1 egg, beaten

Instructions

  1. Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
  2. In a saucepan, melt the butter over medium heat. Add onions and garlic, sauté until soft.
  3. Stir in the flour and cook for 1 minute to create a roux.
  4. Gradually whisk in chicken broth and cream, stirring until thickened. Season with salt, pepper, and thyme.
  5. In a large bowl, combine the cooked chicken, frozen vegetables, and creamy sauce.
  6. Spread the mixture evenly onto the prepared sheet pan.
  7. Lay puff pastry strips over the top in a lattice pattern or your preferred design. Brush with beaten egg.
  8. Bake for 25 to 30 minutes until the pastry is golden brown and puffed.
  9. Let it rest for 5 to 10 minutes before slicing and serving warm.

Notes

  • Use rotisserie chicken to save time and add extra flavor.
  • For a dairy-free version, substitute butter and cream with non-dairy alternatives.
  • Add sautéed mushrooms or fresh herbs for more depth of flavor.
  • Reheat leftovers in the oven to keep the pastry crisp.

Nutrition

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