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Sheet-Pan Chicken Potpie

Savory Sheet-Pan Chicken Potpie for Cozy Family Dinners

A comforting recipe for Sheet-Pan Chicken Potpie that's perfect for family dinners.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 3 tablespoons Unsalted Butter Substitute with olive oil for a dairy-free option.
  • 1 cup Chopped Onion Can be swapped with shallots for a milder flavor.
  • 1 cup Chopped Celery Optional; can substitute with leeks.
  • 3 cloves Minced Garlic Use 1/4 teaspoon garlic powder as a substitute.
  • 1/4 cup All-Purpose Flour For gluten-free, use a gluten-free flour blend.
  • 2 cups Reduced-Sodium Chicken Broth Vegetable broth can be used for a vegetarian version.
  • 1 cup Heavy Whipping Cream Substitute with half-and-half for a lighter option.
  • 1 teaspoon Minced Fresh Thyme Dried thyme can be used (1 teaspoon).
  • Salt & Pepper To taste Adjust based on dietary needs.
  • 2 cups Shredded Rotisserie Chicken Any cooked chicken can work.
  • 2 cups Frozen Mixed Vegetables Fresh peas and carrots can be used instead.
For the Crust
  • 1 sheet Frozen Puff Pastry Homemade pastry can be used if desired.
  • 1/4 cup All-Purpose Flour (for dusting) Prevents sticking when rolling out pastry.

Equipment

  • Oven
  • Skillet
  • 18x13-inch rimmed baking sheet
  • Whisk
  • Rolling Pin
  • Measuring cups
  • Measuring spoons

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and coat an 18x13-inch baking sheet with cooking spray.
  2. In a skillet over medium heat, melt 3 tablespoons of butter. Sauté chopped onion and celery until softened (about 5-6 minutes).
  3. Stir in minced garlic and cook for another 30-60 seconds until fragrant.
  4. Whisk in 1/4 cup of flour, cooking for 1-2 minutes. Gradually add 2 cups of chicken broth and 1 cup of cream, stirring until smooth.
  5. Season with thyme, salt, and pepper, bringing to a gentle boil. Reduce heat and simmer for 10 minutes.
  6. Fold in 2 cups of chicken and 2 cups of mixed vegetables, mixing thoroughly.
  7. Spread the mixture evenly on the prepared baking sheet.
  8. Roll out puff pastry into a 13x13 inch square, cut into strips and layer over the filling.
  9. Brush top with beaten egg and bake for 35-40 minutes until golden brown and filling is bubbling.
  10. Let cool for 10 minutes before slicing and serving warm.

Nutrition

Serving: 1sliceCalories: 360kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 95mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 12mgCalcium: 50mgIron: 2mg

Notes

This dish is family-friendly and perfect for a cozy dinner. Customize it with your favorite seasonal vegetables!

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