We’ve outlined all the ingredients and directions for you to make the perfect All-Crust Sheet Pan Chicken Pot Pie. This dish qualifies as a Easy level recipe. It should take you about 1 hr 5 min to make this recipe. The All-Crust Sheet Pan Chicken Pot Pie recipe should make enough food for 6 servings.
You can add your own personal twist to this All-Crust Sheet Pan Chicken Pot Pie recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential bakeware items that might be necessary for this All-Crust Sheet Pan Chicken Pot Pie recipe.
Ingredients for All-Crust Sheet Pan Chicken Pot Pie
- Nonstick cooking spray, for the pan
- 3 tablespoons unsalted butter
- 2 teaspoons fresh thyme leaves, chopped
- 1/3 cup all-purpose flour, plus more for dusting
- 3 cups low-sodium chicken broth
- Kosher salt and freshly ground black pepper
- 1 rotisserie chicken, skin discarded and meat shredded (about 3 cups)
- One 14-ounce bag frozen pearl onions, thawed
- 2 large carrots, sliced into thin half-moons
- 2 stalks celery, finely diced
- Two 17.3-ounce packages puff pastry (4 sheets)
- 1 large egg, beaten with a splash of water
Directions for All-Crust Sheet Pan Chicken Pot Pie
- Preheat the oven to 400 degrees F. Spray an 18-by-13-inch sheet pan with cooking spray.
- Melt the butter with the thyme in small saucepan over medium heat. Whisk in the flour and cook, stirring, until a sandy consistency, about 1 minute. Pour in the chicken broth, whisking constantly until smooth. Stir in 2 teaspoons salt and a few grinds of black pepper and bring to a boil. Lower the heat and simmer gently until thickened and the flour flavor is gone, about 10 minutes.
- Meanwhile, add the chicken, onions, carrots and celery to the prepared sheet pan and toss to combine; set aside.
- Stack 2 puff pastry sheets on top of each other on a lightly floured surface. Roll the puff pastry out to a 15-by-15-inch square. Cut the pastry into 1-inch strips so you have 15 strips total. Repeat with the remaining 2 puff pastry sheets.
- Pour the gravy over top of the chicken mixture on the sheet pan. Arrange the pastry strips over the filling crosswise, overlapping them slightly so most of the filling is covered. Trim any overhang from the edges of the pan. Brush the pastry with the egg wash and bake until deep golden brown, 35 to 40 minutes.
Bakeware for your recipe
You will find below are bakeware items that could be needed for this All-Crust Sheet Pan Chicken Pot Pie recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Pot Pie Recipes
- Chicken Recipes
- Poultry – Poultry (/ˈpoʊltri/) are domesticated birds kept by humans for their eggs, their meat or their feathers. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails, and turkeys). The term also includes birds that are killed for their meat, such as the young of pigeons (known as squabs) but does not include similar wild birds hunted for sport or food and known as game. The word “poultry” comes from the French/Norman word poule, itself derived from the Latin word pullus, which means small animal.The domestication of poultry took place around 5,400 years ago in Southeast Asia. This may have originally been as a result of people hatching and rearing young birds from eggs collected from the wild, but later involved keeping the birds permanently in captivity. Domesticated chickens may have been used for cockfighting at first and quail kept for their songs, but soon it was realised how useful it was having a captive-bred source of food. Selective breeding for fast growth, egg-laying ability, conformation, plumage and docility took place over the centuries, and modern breeds often look very different from their wild ancestors. Although some birds are still kept in small flocks in extensive systems, most birds available in the market today are reared in intensive commercial enterprises.Together with pig meat, poultry is one of the two most widely eaten types of meat globally, with over 70% of the meat supply in 2012 between them; poultry provides nutritionally beneficial food containing high-quality protein accompanied by a low proportion of fat. All poultry meat should be properly handled and sufficiently cooked in order to reduce the risk of food poisoning. Semi-vegetarians who consume poultry as the only source of meat are said to adhere to pollotarianism.The word “poultry” comes from the West & English “pultrie”, from Old French pouletrie, from pouletier, poultry dealer, from poulet, pullet. The word “pullet” itself comes from Middle English pulet, from Old French polet, both from Latin pullus, a young fowl, young animal or chicken. The word “fowl” is of Germanic origin (cf. Old English Fugol, German Vogel, Danish Fugl).
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