Sheet-Pan Chicken Potpie: Comforting Family Favorite

This Sheet-Pan Chicken Potpie is the ultimate comfort food, perfect for chilly evenings with its creamy filling and flaky crust.

Prep Time 20

Cook Time 40

Cooling Time 10

Total Time 1 10

Servings: 6 slices

Course: Dinner

Cuisine: American

Calories: 350

For the Filling

3 tablespoons unsalted butter Adds richness; can substitute with olive oil for a lighter version.
1 cup chopped onion Enhances flavor; yellow or white onions work well.
1 cup chopped celery Adds crunch; can be substituted with diced bell peppers for a different taste.
2 cloves minced garlic Provides aroma and depth; use garlic powder as an alternative.
1/3 cup all-purpose flour For thickening; gluten-free flour can be used for a gluten-free version.
2 cups reduced-sodium chicken broth Base for the filling; homemade stock can enhance flavor.
1 cup heavy whipping cream Adds creaminess; can be replaced with half-and-half or non-dairy milk for a lighter result.
1 tablespoon minced fresh thyme Introduces herbal notes; can use dried thyme (1/3 tsp) as a substitute.
to taste salt Enhances taste; adjust according to dietary needs.
to taste pepper Adds spice; freshly ground is recommended for the best flavor.
3 cups shredded rotisserie chicken Provides protein and convenience; any cooked chicken can be used.
2 cups frozen mixed vegetables Simplifies prep; can substitute with fresh veggies if desired.

For the Crust

1 package frozen puff pastry Gives a flaky texture; phyllo dough can be used but will change texture.
1 large egg (beaten) For egg wash to achieve a golden finish.

Step‑by‑Step Instructions

Preheat your oven to 400°F (200°C) and coat an 18x13-inch rimmed baking sheet with cooking spray.
Melt 3 tablespoons of unsalted butter in a large skillet over medium heat, then add the chopped onion and celery. Sauté for about 5-6 minutes until softened, then add minced garlic and cook for another 30-60 seconds.
Sprinkle in 1/3 cup of all-purpose flour and stir for 1-2 minutes to form a roux. Gradually whisk in 2 cups of chicken broth and 1 cup of heavy cream until smooth. Bring to a boil, reduce heat, and let simmer for 10 minutes until thickened.
Stir in 1 tablespoon of minced thyme, seasoning with salt and pepper to taste. Fold in 3 cups of shredded chicken and 2 cups of mixed vegetables until well incorporated.
Spread the chicken filling evenly over the prepared baking sheet.
Roll out the puff pastry into a 13x13-inch square and cut into 1-inch strips. Lay the strips over the filling, crisscrossing them, and brush with the beaten egg.
Bake for 35-40 minutes until the pastry is golden brown and filling is bubbling.
Let the potpie cool for about 10 minutes before serving warm.

For best taste, enjoy freshly baked potpie, but leftovers can be stored in the fridge for up to 4 days or frozen for 3 months.