Sheet Pan Chicken Pot Pie is the easiest way to make pot pie!
Sheet Pan Chicken Pot Pie is the easiest way to make pot pie!
My husband is always asking me to make homemade chicken pot pie.
The thought of making and rolling out homemade pie dough is not something I want to do on a busy weeknight.
With four little kids, the easier the recipe and fewer dishes I have to do, the better!
With all of this in mind, I set out to make a family-friendly, easy and delicious chicken pot pie in one pan!
It sounded like quite the feat, but was so simple and we’ve already made it twice since. It was a hit with my whole family!
Be sure to check out another one of our favorite sheet pan recipes: Parmesan Chicken and Vegetables
Want even more recipe ideas that use already made chicken ?! Try these 45 Cold Chicken Recipes (Best Leftover Chicken Ideas)!
Ingredients needed for Sheet Pan Chicken Pot Pie:
- butter
- celery
- carrots
- onion
- red potatoes
- minced garlic
- salt and pepper
- flour
- chicken broth
- cream cheese
- chicken
- frozen peas
- Puff Pastry Sheet
- egg
- fresh parsley
Love sheet pan recipes? Check out our Sheet Pan Meatloaf and Green Beans!
How to make Sheet Pan Chicken Pot Pie:
I love all the fresh vegetables in this recipe! I started by chopping up carrots, celery, onions and red potatoes.
Next, I made a simple filling and spread all of it in a large baking sheet.
My absolute favorite part of this recipe is the “crust!”
I love using Pepperidge Farm Puff Pastry Sheets because they so flaky and delicious (not sponsored, I just love sharing things I love).
They made the perfect crust for my chicken pot pie!
I rolled out two sheets of puff pastry until they were the length and width of the baking sheet.
After my puff pastry was all rolled out, I used a pizza cutter and cut the dough into 1 inch strips and laid it across the top of the pie filling in the pan.
I left a few gaps between the strips of crust to see all of the delicious filling inside!
I cut off any crust hanging over the edge so it wouldn’t burn and would look pretty. 🙂
I brushed some egg wash over the crust to help it crisp up and turn a perfect golden brown!
I sprinkled some fresh parsley on after baking and it was ready to serve!
Homemade chicken pot pie in one pan and made from start to finish in less than an hour?! Yes, please!
My family raved about this recipe and I hope yours will love it too!
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Other Chicken Pot Pie recipes:
- Instant Pot Chicken Pot Pie
- Cheesy Chicken Pot Pie
- Easy Biscuit Chicken Pot Pie
- Low Carb Chicken Pot Pie Soup
- Skillet Chicken Pot Pie
- Slow Cooker Chicken Pot Pie Recipe
Serves: 8
Easy Homemade Sheet Pan Chicken Pot Pie Recipe
5 from 4 votes
Homemade Chicken Pot Pie made in a sheet pan with a puff pastry crust. So easy to make, so flavorful, and so delicious!
Prep Time 25 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 15 minutes mins
PrintPin
Ingredients
- 2 Tablespoons butter
- 4 stalks celery (diced)
- 4 carrots sliced
- 1 onion (diced)
- 2 red potatoes (diced)
- 2 teaspoons minced garlic
- salt and pepper to taste
- 1/4 cup flour
- 2 cups chicken broth
- 1 package cream cheese 8 ounces
- 2 cups rotisserie chicken shredded
- 1/2 cup frozen peas
- 1 package Pepperidge Farm Puff Pastry Sheet 17.3 ounces, thawed
- 1 egg
- 2 Tablespoons fresh parsley roughly chopped
Instructions
Preheat oven to 400 degrees F.
Melt butter in a large saucepan over medium-high heat.
Add celery, carrots, onion and potatoes. Saute for 8-10 minutes, or until vegetables begin to soften.
Add garlic and season with salt and pepper.
Mix in flour, chicken broth and cream cheese. Let cook for 5 more minutes, stirring constantly.
Fold in chicken and peas.
Pour mixture into a baking sheet sprayed with nonstick cooking spray.
Roll out two puff pastry sheets to the width of the sheet pan, cut into 1-inch strips and 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 over the top of the pot pie.
Cook for 30-35 minutes, or until the top is golden brown.
Remove from oven, garnish with fresh parsley and serve.
Notes
We used a 13x8x1 sheet pan for this recipe.
Recipe Details
Course: Main Course
Cuisine: American
Have you ever made anything with Pepperidge Farm Puff Pastry Sheets?!
Leave a comment below!
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Join The Discussion
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Katie Drollinger says:
My husband is allergic to eggs. Do you happen to know if the puff pastry has eggs in it? And can I skip brushing the top with a beaten egg?Thank you.
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Cyd says:
I googled the ingredient in Pepperidge farm puff pastry and this is what it has in it - MADE FROM: UNBLEACHED ENRICHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), WATER, VEGETABLE OILS (PALM, SOYBEAN, HYDROGENATED COTTONSEED), CONTAINS 2 PERCENT OR LESS OF: HIGH FRUCTOSE CORN SYRUP, SALT, MONO AND DIGLYCERIDES, SOY LECITHIN, MALTED BARLEY FLOUR, TURMERIC AND ANNATTO EXTRACTS FOR COLOR. You can skip the step where it says to brush the top with beaten egg.
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Jen says:
I may have missed it, but what size is your sheet pan? I have a couple of different sizes and want to make sure I use the right one. Thanks!
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Laura says:
These recipes look great. I can't wait to try them! I also am interested in the size of sheet pan that you would recommend. Like Jen, I have different sizes and know that how thick the layer of food is on the pan may affect the cooking time. Thank you.
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Cyd says:
Our baking sheet pan was 13 x 18 x 1.
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Cami Mortensen says:
Have you tried putting some of the dough on the pan first, then the filling, then the layers of strips of dough on top?
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Debbie Chatwin says:
Hi, this chicken pot pie method sounds great. Do you have the recipe for your sauce? I’m relatively new in baking and trying new recipes, I need all the help I can get. Really appreciate your input. Thank you.
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Cyd says:
Hi Debbie. I'm not sure what you mean by sauce. The ingredients are all listed in the recipe. Everything is assembled and baked in the sheet pan. I hope this helps. We are happy to help in any way we can. But no sauce is listed in this recipe.
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Donna says:
Also interested if you can use one sheet of puff pastry for the bottom?
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Randy says:
Approximately how many people will this feed?
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Cyd says:
It serves approximately 8 people.
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Leslie Lorino says:
Hi, this looks delicious. I'm wondering if you tried to freeze it? And if so, what would the instructions be for baking ahead/freezing/re-heating. Thanks for any help.
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Elyse says:
Hi Leslie! I've never tried freezing it, so I'm not sure how it would work. I worry that the Puff Pastry would get a little soggy with re-heating. Your best bet of making ahead would be to make the filling and refrigerate until you are ready to assemble the pot pie. Sorry I'm not more help!
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Chris says:
This is delicious and worth the effort! My family of 4 (two teens) ate the whole pan :)
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Tiffany Aiken says:
How many calories are in a serving? I have the small healthy plan and I think this is from the large so I can’t find the nutrition details anywhere. Thank you- it’s SO delicious!
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Cyd says:
We don't have the nutrition info on this, but you can just enter it into myfitnesspal for quick info.
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Mary says:
Chicken Pot Pie lover. Your easy recipe is to die for! Thank you thank you thank you!
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Anita says:
I love this recipe but will lose it if I can't PIN it. Is That possible?
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Maureen Ricks says:
Are your fat and calories really correct at the end of the recipe. They seem REALLY high for mostly vegetables
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Cindy says:
Do you put a crust on bottom? If not, do you think you could? THe more crust the merrier right!
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Roxie says:
I found the PIN option down by the "Leave a Review" line. Scroll past the recipe, past the picture of the box of puff pastry, and you will see it soon after. Hope this helps.
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Cyd Adamson says:
We are still working on the nutrition for our new website. All recipes are not switched over yet on nutrition info. So this is not correct.
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Cyd Adamson says:
We are switching over to a new site redesign. You can pin is you scroll farther down in the post. Soon you will be able to pin from the recipe card.
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SueAnn says:
I made it tonight and put a sheet of pastry on the bottom with the pan lined with parchment paper and rolled the dough out towards the edges of the pan, baked it for about 10 minutes before putting the pie filling on top of it and then the strips of pastry dough. I did roll the bottom sheet out towards the edges of the pan before I baked it. It turned out GREAT! So delicious and even my picky eaters gobbled it up.
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Renee says:
This recipe is now a favorite in our household. Today I used your idea to make a Mexican version, layering taco meat, salsa, cheese and topping with the dough. Then serving with tomatoes, lettuce and sour cream.
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Jamie says:
I made this recipe for the first time tonight for my family and I thought for sure there would be leftovers since it was made on a huge sheet pan. Nope. Not a drop left. This was PHE-nomenal. My store did not have the puff pastry so I just used those Pillsbury Southern Style biscuits and cooked it for about 10-15 minutes less and it was absolutely delicious. I said to myself it probably would be just as good with ham for those that like that, or even vegetarian which I might try next time. Five stars all day long. I will absolutely be making this severalllllll times a month now.
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Momma Cyd says:
You made our whole day with your sweet comment. Good to know that biscuit dough works great too!!
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Rehoboth says:
Excellent postThanks
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Jill says:
Would it work to bake in a 9x13 in. casserole dish instead?
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Momma Cyd says:
It should work in a 9x13 casserole dish. Just be sure it is heated through.
About The Author:
Contributor
This post was written by a past contributor of Six Sisters' Stuff. We appreciate all of the creative contributions that make Six Sisters' Stuff an amazing resource for families!
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