Chicken Pot Pie (Sheet Pan Style)

The aroma of sizzling butter and tender chicken fills the air, transporting you to a place of warmth and comfort. It’s a sensation you’ll want to experience again and again with our Chicken Pot Pie Sheet Pan recipe, a creative twist on the classic comfort food. This dish is sure to become a staple in your household, perfect for a weeknight dinner or special occasion.

If you’re looking for more inspiration, don’t forget to try our other delicious sheet pan recipes. Although, be warned, you might find yourself reaching for this one again and again. Try our Cogee Chicken and Sweet Potato Hash for a scrumptious breakfast option.

Why This Recipe Works

• By using a sheet pan, we can cook the filling and top crust simultaneously, reducing cooking time and effort.
• Flaky pie crust can be messy and time-consuming to roll out, but our recipe uses a simple mixture of flour, cold butter, and a bit of water for a delectable short crust.
• Our blend of sautéed onion, garlic, and frozen vegetables provides a rich and comforting flavor profile that’s perfect for a cold winter’s night.

Key Ingredients

Let’s talk about the building blocks of our delicious Chicken Pot Pie Sheet Pan recipe.

For the filling, we need some high-quality all-purpose flour. Look for a brand that offers a smooth texture and a consistent taste. We’ve chosen a classic King Arthur Unbleached All-Purpose Flour.

Recipe Courtesy of Our Kitchen

Chicken Pot Pie Sheet Pan

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 cups all-purpose flour

1 tsp salt

1/4 cup cold unsalted butter, cut into small pieces

1 large onion, diced

2 cloves garlic, minced

1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

2 cups mixed frozen vegetables

1 cup chicken broth

1 cup heavy cream

2 eggs, beaten

Directions

1

Preheat your oven to 400°F (200°C). In a large bowl, whisk together the flour, salt, and cold butter until the mixture resembles coarse crumbs.

2

In a large skillet, sauté the diced onion, minced garlic, and frozen vegetables over medium heat until the onion is translucent.

3

Next, add the chicken, chicken broth, and heavy cream to the skillet, stirring until the cream is heated through.

4

On a large sheet pan, arrange the sheet pan liner, leaving some overhang on the edges for easy removal.

5

poon the cooked filling into the pie crust on the sheet pan, smoothing the filling evenly. Then, cut the top crust into strips for a decorative lattice pattern.

Storage & Reheating

Wanna know the best part of this recipe?

The leftovers are just as delicious the next day when reheated in the microwave or oven.