All-Crust Sheet Pan Chicken Pot Pie
If your favorite part of the chicken pot pie is the crust, we've got you covered. This creamy version is topped with acres of light and flaky pastry and takes less than a half hour of hands-on time, making it easy enough for a weeknight and fun enough for a crowd.
Author: The Chef
Recipe type: Main dish
- Nonstick cooking spray, for the pan
- 3 tablespoons unsalted butter
- 2 teaspoons fresh thyme leaves, chopped
- ⅓ cup all-purpose flour, plus more for dusting
- 3 cups low-sodium chicken broth
- Kosher salt and freshly ground black pepper
- 1 rotisserie chicken, skin discarded and meat shredded (about 3 cups)
- One 14-ounce bag frozen pearl onions, thawed
- 2 large carrots, sliced into thin half-moons
- 2 stalks celery, finely diced
- Two 17.3-ounce packages puff pastry (4 sheets)
- 1 large egg, beaten with a splash of water
- Preheat the oven to 400 degrees F. Spray an 18-by-13-inch sheet pan with cooking spray.
- Melt the butter with the thyme in small saucepan over medium heat. Whisk in the flour and cook, stirring, until a sandy consistency, about 1 minute. Pour in the chicken broth, whisking constantly until smooth. Stir in 2 teaspoons salt and a few grinds of black pepper and bring to a boil. Lower the heat and simmer gently until thickened and the flour flavor is gone, about 10 minutes.
- Meanwhile, add the chicken, onions, carrots and celery to the prepared sheet pan and toss to combine; set aside.
- Stack 2 puff pastry sheets on top of each other on a lightly floured surface. Roll the puff pastry out to a 15-by-15-inch square. Cut the pastry into 1-inch strips so you have 15 strips total. Repeat with the remaining 2 puff pastry sheets.
- Pour the gravy over top of the chicken mixture on the sheet pan. Arrange the pastry strips over the filling lengthwise, overlapping them slightly so most of the filling is covered. Trim any overhang from the edges of the pan. Brush the pastry with the egg wash and bake until deep golden brown, 35 to 40 minutes.