Description
A modern twist on the classic chicken pot pie, this sheet pan version is perfect for busy weeknights and loaded with tender chicken, creamy sauce, and colorful vegetables beneath a flaky crust.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 cups mixed vegetables (frozen peas, carrots, and corn)
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup chicken broth (low-sodium preferred)
- 1 cup heavy cream (or milk for a lighter option)
- 2 teaspoons thyme (dried or fresh)
- Salt and pepper to taste
- 1 sheet of puff pastry
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
- In a large skillet, heat some oil over medium heat. Add the diced chicken, season with salt and pepper, and sauté until golden and fully cooked, about 6-8 minutes. Remove and set aside.
- In the same skillet, add more oil if necessary and sauté the onions until translucent. Add the garlic and cook for another minute until fragrant.
- Pour in the chicken broth and heavy cream, then add the thyme. Bring to a gentle simmer to thicken slightly. Stir in the cooked chicken and mixed vegetables.
- Transfer the chicken mixture onto the prepared sheet pan, spreading it evenly.
- Lay the puff pastry over the filling, tucking in the edges. Cut a few slits in the pastry and brush with the beaten egg.
- Bake for 25-30 minutes, or until the pastry is golden brown. Allow it to cool slightly before serving.
Notes
Customize your veggies, don’t rush the sauce, and avoid sogginess by considering pre-baking the pastry.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American