Sheet Pan Chicken Pot Pie
Get ready to embark on a culinary journey as we unveil the delectable world of Sheet Pan Chicken Pot Pie. This timeless classic is the epitome of comfort food, with its flaky pastry, savory filling, and hearty ingredients. In this comprehensive guide, we’ll not only provide you with a mouthwatering recipe but also take you on a delightful exploration of the origins, variations, and expert tips to make your Sheet Pan Chicken Pot Pie experience truly exceptional.
Ingredients:
Let’s kick off our culinary adventure by exploring the essential ingredients that will make your Sheet Pan Chicken Pot Pie shine:
| 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 |
Prepare yourself to work wonders with these wholesome ingredients. The combination of buttery pastry, tender chicken, and an assortment of veggies is bound to leave your taste buds craving for more.
Instructions:
Before we dive into the cooking process, let’s get our preparation in order:
- Preheat your oven to 400°F and grease a 13×18-inch sheet pan with nonstick spray. Set it aside, as it will be the canvas for our masterpiece.
- In a large saucepan over medium-high heat, melt the butter. Add the carrots, celery, onion, garlic, and dried thyme, and season with a pinch of salt and freshly ground black pepper. Cook until the vegetables are tender but still have a crisp bite, which should take about 5 minutes.
- Stir in the all-purpose flour and let it cook for 1 minute. Add the chicken broth and cook until the mixture begins to thicken, around 5 minutes. Stir in the heavy cream and continue cooking until the sauce reaches the desired thickness, which should take approximately 2 minutes.
- Add the cooked chicken and frozen peas, and season the mixture to taste with salt and pepper. Pour this delightful concoction into the prepared sheet pan and set it aside.
- Lightly dust a surface with flour, then stack 2 sheets of puff pastry atop the surface. Roll them out into a 15-inch square, then cut the pastry into 1-inch strips. Repeat this process with the remaining sheets of puff pastry until you have 30 strips in total.
- Arrange the puff pastry strips over the chicken filling in a row, overlapping them slightly to cover most of the filling. Trim any overhang as needed.
- In a small bowl, beat the egg with a bit of water and brush the pastry with the egg wash.
- Bake until the pastry turns a deep golden brown, which should take approximately 35-40 minutes. Then, it’s time to savor the deliciousness.
