Sheet-Pan Chicken Pot Pie Bake

Name: Sheet-Pan Chicken Pot Pie Bake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 10 servings
Cuisine: American
Ingredients: 0.5 cup All-Purpose Flour; 0.5 tsp Black Pepper; 5 tbsp Butter; 0.5 cup Celery; 3 cups Chicken Broth; 4 cups Fully Cooked Chicken Breast; 0.5 tsp Garlic Powder; 1 cup Heavy Cream; 16 oz Mixed Vegetables; 1 cup Onion; 1 whole Puff Pastry Sheets; 1 tsp Salt

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Carb Sugar-Free Halal 🕌Comfort-Food

Sheet-Pan Chicken Pot Pie Bake layers a flaky puff pastry top over a rich, creamy chicken and mixed vegetable filling that’s peppery, buttery, and deeply comforting. It’s a cozy, family-friendly dinner perfect for busy weeknights or casual gatherings when you want classic pot pie flavor with minimal fuss.

Prep20 mins
Cook40 mins
Serves10
DifficultyEasy

1

Preheat the oven to 400 degrees F (200 degrees C).
2

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

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

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