When it comes to winter comfort foods, chicken pot pie is at the top of my list. There’s nothing quite like a creamy, flavorful filling topped with a flaky crust to warm you up on a cold day. Living in upstate New York means I get plenty of opportunities to enjoy this dish, and I find myself making it in various forms at least once a month during the chilly season.
Ingredients
- 3 tablespoons unsalted butter
- 2 large carrots, halved and thinly sliced
- 2 ribs celery, diced
- ½ cup yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- ⅓ 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
Instructions
- Preheat the Oven: Set your oven to 400°F and grease a 13×18-inch sheet pan with nonstick spray. Set aside.
- Sauté the Vegetables: In a large saucepan over medium-high heat, melt the butter. Add the carrots, celery, onion, garlic, and thyme. Season with salt and pepper, and cook until the vegetables are tender but still crisp, about 5 minutes.
- Make the Sauce: Stir in the flour and cook for 1 minute. Gradually add the chicken broth and cook until it starts to thicken, about 5 minutes. Then, stir in the heavy cream and continue cooking until the sauce has thickened, about 2 minutes.
- Combine Filling: Add the cooked chicken and peas to the saucepan, seasoning to taste with salt and pepper. Pour this mixture into the prepared sheet pan.
- Prepare the Puff Pastry: Lightly dust a surface with flour and stack 2 sheets of puff pastry on top. Roll them out into a 15-inch square and cut the pastry into 1-inch strips. Repeat this process with the remaining sheets of puff pastry, yielding a total of 30 strips.
- Assemble the Pie: Arrange the puff pastry strips over the chicken filling, overlapping them slightly to cover most of the filling. Trim any excess pastry as needed.
- Egg Wash: In a small bowl, beat the egg with a little water and brush the egg wash over the pastry.
- Bake: Bake in the preheated oven until the pastry is a deep golden brown, about 35-40 minutes.
- Serve and Enjoy: Let cool slightly before serving this comforting meal!
This Easy Sheet Pan Chicken Pot Pie is sure to become a family favorite on those chilly evenings!
