Sheet Pan Chicken Pot Pie
For me, chicken pot pie ranks up there near the top of my list of favorite winter comfort foods. A good creamy, flavorful filling topped with flaky pie crust? Count me in! If I had to guess, I’d say I make chicken pot pie in some form or another at least once a month during the colder months. (And since we live in upstate New York, we get a lot of those colder months!)
Sheet Pan Chicken Pot Pie
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
How To Make Sheet Pan Chicken Pot Pie
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