Sheet-Pan Chicken Potpie for Ultimate Cozy Comfort Meals

This Sheet-Pan Chicken Potpie delivers all the comfort of classic potpie with delicious flavors and easy preparation.

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Prep Time 20

Cook Time 40

Cooling Time 10

Total Time 1 10

Servings: 6 slices

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

4 tablespoons Unsalted Butter Adds richness and flavor; substitute with margarine for a dairy-free option.
1 medium Onion Provides sweetness and depth; shallots can be used for a milder flavor.
2 stalks Celery Adds crunch and freshness; leeks make a suitable substitute.
2 cloves Garlic Enhances flavor; use garlic powder if you’re in a pinch, but fresh is best.
1/3 cup All-Purpose Flour Thickens the filling; consider a gluten-free flour blend for a GF version.
2 cups Reduced-Sodium Chicken Broth Serves as the sauce base; vegetable broth works for a vegetarian option.
1 cup Heavy Whipping Cream Contributes to the dish's richness; coconut cream can substitute for a dairy-free version.
1 tablespoon Fresh Thyme Offers aromatic herb flavor; use dried thyme as a backup at 1/3 the amount.
to taste Salt Elevates overall flavor; adjust according to taste preferences.
to taste Pepper Elevates overall flavor; adjust according to taste preferences.
2 cups Shredded Rotisserie Chicken Provides easy, pre-cooked protein; any cooked chicken can substitute.
2 cups Frozen Mixed Vegetables Adds convenience and nutrition; fresh veggies can be used if finely chopped.

For the Crust

1 package Frozen Puff Pastry Delivers a quick and flaky crust; refrigerated pie crust is an alternative.
1 large Egg Used for an egg wash to achieve a golden color on the crust; omit for vegan version or use non-dairy milk as wash.

Equipment

Large Skillet
18x13-inch rimmed baking sheet
whisk
Pizza Cutter

Method

Step-by-Step Instructions for Sheet-Pan Chicken Potpie

Preheat your oven to 400°F (200°C) and coat an 18x13-inch rimmed baking sheet with cooking spray.
Melt 4 tablespoons of unsalted butter over medium heat in a large skillet. Add diced onion and chopped celery, sautéing for about 5-6 minutes until fragrant. Add minced garlic and cook for an additional 30-60 seconds.
Whisk in 1/3 cup of all-purpose flour, cooking for about 1-2 minutes until lightly browned. Gradually pour in 2 cups of reduced-sodium chicken broth and 1 cup of heavy whipping cream, whisking until smooth. Bring to a gentle boil, reduce heat and simmer for 10 minutes until thick.
Remove from heat and stir in 2 cups of shredded rotisserie chicken and 2 cups of frozen mixed vegetables, evenly coating everything in the creamy sauce. Pour the filling into the prepared baking sheet and spread evenly.
Roll out a sheet of frozen puff pastry on a lightly floured surface into a 13x13-inch square. Slice it into 1-inch strips and lay them over the filling in a crisscross pattern.
Brush the puff pastry strips with a beaten egg and bake for 35-40 minutes or until the pastry is golden brown and flaky.
Once baked, allow the potpie to cool for about 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 32gProtein: 18gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 600mgPotassium: 550mgFiber: 3gSugar: 1gVitamin A: 15IUVitamin C: 20mgCalcium: 6mgIron: 10mg

Notes

For best results, store leftovers in an airtight container in the fridge and reheat gently. Blind-baking the puff pastry can help achieve a crisper crust.

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