Directions:
Preheat the Oven: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease with cooking spray.
Prepare the Filling: In a large skillet or saucepan, melt the butter over medium heat. Add the diced onion, carrots, and celery, and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
Gradually pour in the chicken broth and milk, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
Stir in the cooked chicken, frozen peas, dried thyme, dried parsley, salt, and pepper. Cook for another 2-3 minutes, then remove from heat. Adjust seasoning to taste if necessary.
Assemble the Pot Pie: Transfer the chicken and vegetable mixture to the prepared sheet pan, spreading it out evenly.
Add the Crust: Unroll the thawed puff pastry sheet and place it over the filling on the sheet pan, tucking in any excess pastry around the edges. Use a sharp knife to make a few slits in the pastry to allow steam to escape during baking.
Brush with Egg Wash: Lightly brush the beaten egg over the surface of the puff pastry for a golden, shiny finish.
Bake: Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly and heated through.
Serve: Once baked to perfection, remove the sheet pan from the oven and let the Chicken Pot Pie cool slightly before slicing and serving.
Storage:
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place individual portions in the oven or microwave until warmed through.

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Serving Suggestions:
Sheet Pan Chicken Pot Pie is a complete meal on its own, but you can always serve it with a side salad or steamed vegetables for added freshness and nutrition. Pair it with your favorite beverage, whether it’s a glass of white wine, a cold beer, or a refreshing glass of lemonade.

Final Thoughts:
With its golden crust, savory filling, and convenient preparation, Sheet Pan Chicken Pot Pie is a crowd-pleaser that’s perfect for any occasion. Whether you’re feeding a hungry family or hosting a casual dinner with friends, this easy-to-make dish is sure to impress. So grab a sheet pan, gather your ingredients, and enjoy the comforting goodness of homemade Chicken Pot Pie straight from the oven!

Directions:
Preheat the Oven: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease with cooking spray.
Prepare the Filling: In a large skillet or saucepan, melt the butter over medium heat. Add the diced onion, carrots, and celery, and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
Gradually pour in the chicken broth and milk, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
Stir in the cooked chicken, frozen peas, dried thyme, dried parsley, salt, and pepper. Cook for another 2-3 minutes, then remove from heat. Adjust seasoning to taste if necessary.
Assemble the Pot Pie: Transfer the chicken and vegetable mixture to the prepared sheet pan, spreading it out evenly.
Add the Crust: Unroll the thawed puff pastry sheet and place it over the filling on the sheet pan, tucking in any excess pastry around the edges. Use a sharp knife to make a few slits in the pastry to allow steam to escape during baking.
Brush with Egg Wash: Lightly brush the beaten egg over the surface of the puff pastry for a golden, shiny finish.
Bake: Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly and heated through.
Serve: Once baked to perfection, remove the sheet pan from the oven and let the Chicken Pot Pie cool slightly before slicing and serving.
Storage:
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place individual portions in the oven or microwave until warmed through.

The information you provided is not valid. Please check the field format and try again.

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Subscribe to receive delicious recipes, cooking tips, and easy meal ideas every week! 📨

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Serving Suggestions:
Sheet Pan Chicken Pot Pie is a complete meal on its own, but you can always serve it with a side salad or steamed vegetables for added freshness and nutrition. Pair it with your favorite beverage, whether it’s a glass of white wine, a cold beer, or a refreshing glass of lemonade.

Final Thoughts:
With its golden crust, savory filling, and convenient preparation, Sheet Pan Chicken Pot Pie is a crowd-pleaser that’s perfect for any occasion. Whether you’re feeding a hungry family or hosting a casual dinner with friends, this easy-to-make dish is sure to impress. So grab a sheet pan, gather your ingredients, and enjoy the comforting goodness of homemade Chicken Pot Pie straight from the oven!

Directions:
Preheat the Oven: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease with cooking spray.
Prepare the Filling: In a large skillet or saucepan, melt the butter over medium heat. Add the diced onion, carrots, and celery, and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
Gradually pour in the chicken broth and milk, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
Stir in the cooked chicken, frozen peas, dried thyme, dried parsley, salt, and pepper. Cook for another 2-3 minutes, then remove from heat. Adjust seasoning to taste if necessary.
Assemble the Pot Pie: Transfer the chicken and vegetable mixture to the prepared sheet pan, spreading it out evenly.
Add the Crust: Unroll the thawed puff pastry sheet and place it over the filling on the sheet pan, tucking in any excess pastry around the edges. Use a sharp knife to make a few slits in the pastry to allow steam to escape during baking.
Brush with Egg Wash: Lightly brush the beaten egg over the surface of the puff pastry for a golden, shiny finish.
Bake: Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly and heated through.
Serve: Once baked to perfection, remove the sheet pan from the oven and let the Chicken Pot Pie cool slightly before slicing and serving.
Storage:
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place individual portions in the oven or microwave until warmed through.

The information you provided is not valid. Please check the field format and try again.

Your subscription is confirmed.

Exclusive Recipes, Delivered to Your Inbox!

Subscribe to receive delicious recipes, cooking tips, and easy meal ideas every week! 📨

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Serving Suggestions:
Sheet Pan Chicken Pot Pie is a complete meal on its own, but you can always serve it with a side salad or steamed vegetables for added freshness and nutrition. Pair it with your favorite beverage, whether it’s a glass of white wine, a cold beer, or a refreshing glass of lemonade.

Final Thoughts:
With its golden crust, savory filling, and convenient preparation, Sheet Pan Chicken Pot Pie is a crowd-pleaser that’s perfect for any occasion. Whether you’re feeding a hungry family or hosting a casual dinner with friends, this easy-to-make dish is sure to impress. So grab a sheet pan, gather your ingredients, and enjoy the comforting goodness of homemade Chicken Pot Pie straight from the oven!