This sheet pan chicken pot pie is an easy dish to serve to a crowd. With a puff pastry top, and delicious, creamy chicken and vegetables below, it's a recipe for comfort.
Ingredients:
5 tablespoons butter
1 cup chopped onion
1/2 cup chopped celery
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 cup all=purpose flour
3 cups chicken broth
1 cup heavy cream
4 cups chopped cooked chicken
16 ounces frozen mixed vegetables
1 (17.3 ounce) box puff pastry, thawed according to package directions
Directions:
Preheat the oven to 400 degrees F (200 degrees C).
Heat butter in a large deep skillet over medium heat. Add onion and celery and cook until tender, about 4 minutes
Sprinkle onion mixture with salt, pepper, and garlic powder and cook for 1 minute. Add flour and cook, stirring constantly, about 1 minute. Whisk in broth and cream and bring mixture to a simmer, stirring often. Cook, stirring occasionally, about 5 minutes. Mix in chicken and vegetables and cook 2 minutes. Adjust seasoning if necessary and remove from heat.
Lightly grease a rimmed baking sheet. Pour chicken mixture into the prepared baking sheet.
Lighty roll pastry sheets to fit the baking sheet if needed. Lay pastry on top of baking sheet to cover chicken mixture.
Bake in the preheated oven until golden brown and bubbly, 25 to 30 minutes.
