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Sheet Pan Chicken Pot Pie with Flaky Puff Pastry

This sheet pan chicken pot pie transforms the classic comfort food into an easy family-style dinner with a creamy chicken and vegetable filling topped with golden, flaky puff pastry. Using cooked chicken, frozen vegetables, and a simple homemade sauce, this large-format pot pie is perfect for feeding a crowd.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 40 minutes
Servings: 10
Course: Dinner
Calories: 735
Ingredients Method Notes

Ingredients
  

  • 5 tablespoons butter
  • 1 cup chopped onion
  • ½ cup chopped celery
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • ½ cup all-purpose flour
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 4 cups chopped cooked chicken
  • 16 ounces frozen mixed vegetables
  • 1 box 2 sheets puff pastry

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Melt butter in a large skillet over medium heat. Add chopped onion and celery, then cook for about 5 minutes until softened.
  3. Season the vegetables with salt, black pepper, and garlic powder. Stir in flour and cook for 1 minute to remove the raw flour taste.
  4. Gradually whisk in chicken broth and heavy cream until the mixture is smooth. Continue cooking until the sauce thickens into a creamy consistency.
  5. Add chopped cooked chicken and frozen mixed vegetables. Stir until everything is evenly combined and heated through.
  6. Transfer the creamy chicken mixture to a sheet pan and spread it into an even layer.
  7. Place puff pastry sheets over the filling, trimming or overlapping the edges as needed. Cut several slits into the pastry to allow steam to escape.
  8. Bake for about 30 minutes, until the puff pastry is golden brown and the filling is bubbling.
  9. Allow the pot pie to cool slightly before serving.

Notes

  • This recipe uses a sheet pan instead of a traditional pie dish, making it ideal for serving a larger group.
  • Cooked chicken makes preparation faster and easier.
  • Frozen mixed vegetables can be added directly to the creamy filling.
  • Cut slits in the puff pastry before baking to allow steam to escape and help the pastry cook evenly.
  • Letting the pot pie rest briefly after baking helps the filling thicken slightly before serving.