Sheet Pan Chicken Pot Pie

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. 1

   Preheat the oven to 400 degrees F (200 degrees C).

2. 2

   Heat butter in a large deep skillet over medium heat. Add onion and celery and cook until tender, about 4 minutes

3. 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. 4

   Lightly grease a rimmed baking sheet. Pour chicken mixture into the prepared baking sheet.

5. 5

   Lighty roll pastry sheets to fit the baking sheet if needed. Lay pastry on top of baking sheet to cover chicken mixture.

6. 6

   Bake in the preheated oven until golden brown and bubbly, 25 to 30 minutes.