Sheet Pan Chicken Pot Pie



3 tablespoons unsalted butter

2 large carrots, halved and thinly sliced

2 ribs celery, diced

1/2 cup yellow onion, chopped

2 cloves garlic, minced

1 teaspoon dried thyme

1/3 cup all-purpose flour, plus more as needed

2 cups chicken broth

1 cup heavy cream

3 cups cooked, shredded chicken

1 cup frozen peas

4 sheets puff pastry, thawed

1 egg

Kosher salt and freshly ground black pepper, to taste


Preheat oven to 400°F and grease a 13×18-inch sheet pan with nonstick spray. Set aside.

In a large saucepan over medium-high heat, melt the butter. Add carrot, celery, onion, garlic, and thyme, and season with salt and pepper. Cook until the vegetables are tender but still crisp, about 5 minutes.

Stir in the flour and let cook 1 minute. Add the broth and cook until starting to thicken, about 5 minutes. Stir in the cream and continue cooking until sauce has thickened, about 2 minutes.

Add cooked chicken and peas and season to taste with salt and pepper. Pour mixture into prepared sheet pan. Set aside.

Lightly dust a surface with flour, then stack 2 sheets of puff pastry atop the surface. Roll out into a 15-inch square, then cut the pastry into 1-inch strips. Repeat with remaining sheets of puff pastry. (You should have 30 strips total.)

Arrange puff pastry strips over chicken filling in a row, overlapping them a bit so most of the filling is covered. Trim overhang as needed.

In a small bowl, beat the egg with a bit of water and brush pastry with egg wash.

Bake until pastry is a deep golden brown, 35-40 minutes. Enjoy!