I stole this recipe for Easy Homemade Sheet Pan Chicken Pot Pie from sixsistersstuff.com. This chicken pot pie recipe is large enough for a crowd and fancy enough for a Sunday dinner. Celery, carrots, onion and potatoes are cooked together in a skillet. Then flour, chicken broth and cream cheese are cooked with the vegetables. Shredded chicken and peas are stirred in before adding the mixture to a baking pan. Puff pastry is cut into strips and placed on top of filling. Next the puff pastry strips are brushed with egg wash before baking until golden. This recipe is fancy version of a diner chicken pot pie that you can eat with the diner is closed.

The ingredients for this recipe are: 2 tbsp butter, 4 stalks celery, 4 carrots, 1 onion, 2 red potatoes, 2 tsp minced garlic, 2 cups chicken broth, 1 package (8 oz) cream cheese, 2 cups rotisserie chicken, ½ cup frozen peas, 1 package (17.3 oz) puff pastry sheet, 1 egg and 2 tbsp parsley

Melt butter in a large saucepan over medium-high heat. Then add celery, carrots, onion and potatoes.

Sauté for 8 to 10 minutes, or until vegetables begin to soften. Add garlic and season with salt and pepper.

Then sprinkle the flour over the vegetables.

Next add the chicken broth and cream cheese. Let cook for 5 minutes more, stirring constantly.

Fold in the peas.

Add in the shredded or chopped chicken.

Pour mixture into a baking sheet (or large baking pan) sprayed with nonstick cooking spray.

Roll out 2 puff pastry sheet to the width of the sheet pan, cut into 1 inch strips.

Then lay over filling. Use a sharp knife to cut off any excess dough hanging over the sides. Whisk egg in a small bowl and brush the tops of the puff pastry strips.

Cook at 400 F for 30 to 35 minutes, or until top is golden brown.

Remove from oven, garnish with parsley and serve.

If you liked this recipe for Easy Homemade Sheet Pan Chicken Pot Pie then you can also try Chicken Pot Pie Casserole, Chicken Pot Pie or Chicken Cobbler.

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Easy Homemade Sheet Pan Chicken Pot Pie

This chicken pot pie recipe is large enough for a crowd and fancy enough for a Sunday dinner. Celery, carrots, onion and potatoes are cooked together in a skillet. Then flour, chicken broth and cream cheese are cooked with the vegetables. Shredded chicken and peas are stirred in before adding the mixture to a baking pan. Puff pastry is cut into strips and placed on top of filling. Next the puff pastry strips are brushed with egg wash before baking until golden.

Course Entree

Prep Time 25 minutes

Cook Time 50 minutes

Servings 8 people

Ingredients

• 2 tbsp butter
• 4 stalks diced celery
• 4 carrots sliced
• 1 diced onion
• 2 red potatoes diced
• 2 tsp minced garlic
• Salt
• Pepper
• 2 cups chicken broth
• 1 package 8 oz cream cheese
• 2 cups rotisserie chicken shredded
• ½ cup frozen peas
• 1 package (17.3 oz) puff pastry sheet, thawed
• 1 egg
• 2 tbsp parsley chopped

Instructions

1. Preheat oven to 400 F.
2. Melt butter in a large saucepan over medium-high heat.
3. Add celery, carrots, onion and potatoes. Sauté for 8 to 10 minutes, or until vegetables begin to soften.
4. Add garlic and season with salt and pepper.
5. Mix in flour, chicken broth and cream cheese. Let cook for 5 minutes more, stirring constantly.
6. Fold in chicken and peas.
7. Pour mixture into a baking sheet sprayed with nonstick cooking spray.
8. Roll out 2 puff pastry sheet to the width of the sheet pan, cut into 1 inch strips and lay over filling.
9. Use a sharp knife to cut off any excess dough hanging over the sides.
10. Whisk egg in a small bowl and brush the tops of the puff pastry strips.
11. Cook for 30 to 35 minutes, or until top is golden brown.
12. Remove from oven, garnish with parsley and serve.

Recipe Notes

Use a 13x8x1 sheet pan or a large casserole dish.