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You might be asking, what is wrong with a regular Chicken Pot Pie? Nothing, absolutely nothing. They’re nearly perfect. But! If you happened to appreciate a ratio of flaky crust to filling or if you had a whole lot of people to feed you might want to look at our Sheet Pan Chicken Pot Pie. It has everything you know and love – a slightly creamy, saucy chicken filling studded with carrots, celery, onion, and peas that’s surrounded by impossibly flaky crust – there’s just more of it. More buttery crisp crust, more pot pie to go around, but all the same amazing comforting flavor.
INGREDIENTS
- 3 tablespoons unsalted butter
- 2 large carrots, halved and thinly sliced
- 2 ribs celery, diced
- 1/2 cup yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/3 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
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