Ingredients
Scale
- 3 cups cooked chicken, shredded or chopped
- 2 cups frozen peas and carrots, thawed
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 1 ¾ cups chicken broth
- 1 cup whole milk
- Salt and black pepper, to taste
- 1 teaspoon thyme (fresh or dried)
- 2 sheets puff pastry, thawed
- 1 egg, beaten
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a standard sheet pan or line with parchment paper.
- In a large skillet, melt butter over medium heat. Add onions and garlic, sauté until softened. Stir in flour and cook for 1 minute to form a roux.
- Gradually whisk in chicken broth and milk until smooth. Let the mixture thicken.
- Fold in cooked chicken, peas, carrots, thyme, salt, and pepper. Remove from heat.
- Roll out one puff pastry sheet and fit it into the base of the sheet pan. Prick with a fork to prevent bubbling.
- Spread the chicken filling evenly over the pastry base.
- Roll out the second puff pastry sheet and place it on top. Seal the edges and cut small slits on top for steam to escape.
- Brush the top with beaten egg.
- Bake for 30–35 minutes or until golden brown and puffed. Let rest 5–10 minutes before slicing and serving.
Notes
- Keep puff pastry cold until ready to use for best results.
- Add a dash of smoked paprika or white pepper for extra depth of flavor.
- Leftovers reheat well in the oven or air fryer for a crispy crust.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 4g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 85mg
Keywords: sheet pan chicken pot pie, easy chicken pot pie, puff pastry pot pie, family dinner recipe, creamy chicken bake