Sheet-Pan Chicken Pot Pie Bake

1. 1

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

2. 2

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

3. 3

   Season the onion mixture with salt, pepper, and garlic powder and cook for 1 minute. Add the flour and cook, stirring constantly, for about 1 minute. Whisk in the broth and cream and bring to a simmer, stirring often. Cook, stirring occasionally, for about 5 minutes. Stir in the chicken and vegetables and cook for 2 minutes. Adjust the seasoning if needed and remove from the heat.

4. 4

   Lightly grease a rimmed baking sheet, then pour the chicken mixture into the prepared baking sheet.

5. 5

   Lightly roll the pastry sheets to fit the baking sheet if needed, then lay the pastry on top to cover the chicken mixture.

6. 6

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

• Calories 380.59 kcal Moderate
• Protein 20.08 g Good Source
• Carbs 21.8 g Moderate
• Total Fat 22.2 g High
• Saturated Fat 11.96 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 101.18 mg High
• Sodium 763.36 mg High
• Fiber 4.5 g Moderate
• Sugar 2.09 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 40.5 mg Low Source
• Iron 0.81 mg Low Source
• Potassium 174.23 mg Low Source
• Vitamin A 100.15 mcg_rae Moderate
• Vitamin C 1.81 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Celery
• Onions 🧅