This sheet pan chicken pot pie is an easy dish to serve to a crowd. With a puff pastry top, and delicious, creamy chicken and vegetables below, it's a recipe for comfort.
Ingredients
- 5 tablespoons butter
- 1 cup onion
- 0.5 cups chopped celery
- 1 teaspoon kosher salt
- 0.5 teaspoons pepper
- 0.5 teaspoons garlic powder
- 0.5 cups flour
- 3 cups chicken broth
- 1 cup heavy cream
- 4 cups cooked chicken
- 16 ounces frozen mixed vegetables
- 1 box puff pastry , 17.3 ounce
Instructions
-
1
Preheat the oven to 400 degrees F (200 degrees C).
-
2
Heat butter in a large deep skillet over medium heat. Add onion and celery and cook until tender, about 4 minutes
-
3
Sprinkle onion mixture with salt, pepper, and garlic powder and cook for 1 minute. Add flour and cook, stirring constantly, about 1 minute. Whisk in broth and cream and bring mixture to a simmer, stirring often. Cook, stirring occasionally, about 5 minutes. Mix in chicken and vegetables and cook 2 minutes. Adjust seasoning if necessary and remove from heat.
-
4
Lightly grease a rimmed baking sheet. Pour chicken mixture into the prepared baking sheet.
-
5
Lighty roll pastry sheets to fit the baking sheet if needed. Lay pastry on top of baking sheet to cover chicken mixture.
-
6
Bake in the preheated oven until golden brown and bubbly, 25 to 30 minutes.
Nutrition Facts
Per serving
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