A warm, flaky pot pie without the fuss of individual tins? Yes, please. This Sheet-Pan Chicken Pot Pie turns a classic into an effortless weeknight winner.
It bakes in one pan, cuts into shareable squares, and feeds a crowd with minimal cleanup.
Ready in under an hour, it’s a shortcut that still tastes homemade and comforting.
Give it a try tonight and see how simple comfort food can be.
Why You’ll Love This Sheet-Pan Chicken Pot Pie
– One-pan baking for easy cleanup and serving.
– Feeds a crowd with neat, sliceable squares.
– Uses pantry staples and ready-made crusts for speed.
– Balanced protein and veggies in every bite.
– Golden, flaky top with a creamy, savory filling.
– Great for meal prep and reheating without losing texture.
This Sheet-Pan Chicken Pot Pie delivers a crisp, buttery crust that contrasts with a saucy, comforting filling. The vegetables stay tender but not mushy, and the shredded chicken absorbs the savory cream base for a rich, homestyle flavor that’s familiar and cozy.
“★★★★★ I made this for a family dinner and everyone loved it — flaky top, creamy middle, and no fuss. Will make again!” — Emma R.
Key Ingredients for Sheet-Pan Chicken Pot Pie
Pick the right chicken and crust and this recipe becomes foolproof. Use freshly cooked, well-seasoned chicken for the best base flavor. If using rotisserie chicken, shred it while still slightly warm for easier mixing and better texture.
Frozen mixed vegetables are the shortcut that keeps color and nutrients without extra prep. Look for a mix with carrots, peas, corn, and green beans and avoid blends with too much ice glaze; thaw slightly or pat dry to prevent a watery filling. If you substitute fresh, par-cook them until just tender to match texture.
Cream of chicken soup is the thickener and flavor backbone for this sheet-pan version. Choose a brand you like the taste of since it concentrates in the filling; for lower sodium, use a reduced-salt version and extend the seasoning with onion and garlic powder. If you swap it for a roux-based sauce, reduce the chicken broth slightly to keep the filling from being too loose.
Refrigerated pie crusts make this recipe fast and consistent. Buy full-size double crust packs labeled for pies; they stretch to fit a sheet pan reliably. If you use puff pastry or homemade crust, expect a flakier top and slightly different bake time—watch for quicker browning.
Full Ingredient List for Sheet-Pan Chicken Pot Pie
– 2 cups cooked chicken, shredded
– 1 cup frozen mixed vegetables (carrots, peas, corn, green beans)
– 1 can (10.5 oz) cream of chicken soup
– 1 cup chicken broth
– 1 teaspoon onion powder
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 1 package refrigerated pie crusts
– 1 egg, beaten (for egg wash)
Step-by-Step Instructions for Sheet-Pan Chicken Pot Pie
Step 1: Preheat the oven to 400°F (200°C).
Set the oven rack to the middle for even browning. Allow the refrigerated crusts to come close to room temperature so they are pliable.
Pro Tip: The oven should smell neutral and be fully preheated; the rack center should feel hot when you briefly hover your hand (do not touch).
Step 2: Make the filling by combining the chicken, vegetables, soup, broth, and seasonings in a large bowl.
Stir until the mixture is homogenous and the soup and broth fully coat the chicken and veggies. Taste and adjust salt and pepper — this is the flavor base for the whole pie.
Pro Tip: The filling should look glossy and slightly thick, not watery; it should mound slightly when scooped.
Step 3: Unroll and gently stretch each refrigerated crust to cover the sheet pan with a small overhang.
Press the bottom crust into the pan so it lies flat and covers the entire base, leaving a half-inch border for sealing. Prick the bottom crust lightly if it seems puff-prone.
Pro Tip: The crust should look smooth with no large folds; it should drape over edges with a small uniform overhang.
Step 4: Spread the chicken mixture evenly across the bottom crust, leaving a half-inch border for sealing.
Use a spatula to spread the filling in an even layer so slices hold together when cut. Do not overfill — leave room for the top crust.
Pro Tip: The filling layer should be level and not mound; an even surface yields neat slices.
Step 5: Place the second crust over the filling and crimp edges to seal, then cut slits in the top crust for steam.
Pinch the two crusts together all around the pan to seal and prevent leaks. Make 4–6 slits in the top so steam escapes during baking.
Pro Tip: The seal should look tight and continuous; slits should show a little filling steam during baking.
Step 6: Brush with beaten egg for a glossy finish.
Apply a thin, even egg wash over the entire top crust for color and shine. Use a light hand so wash doesn’t pool into slits.
Pro Tip: The egg wash should create an even sheen and will impart a deep golden tone when baked.
Step 7: Bake for 25–30 minutes or until golden and bubbly.
Bake until the top is deep golden brown and you see bubbling filling through the slits. Rotate the pan halfway through if your oven has hot spots.
Pro Tip: The top should be a deep, even golden brown and steam should escape from the slits; bubbling indicates the filling is hot.
Step 8: Allow to cool for 5–10 minutes, slice into squares, and serve warm.
Let the pie rest so the filling sets slightly and slices hold their shape. Use a sharp knife or bench scraper to cut into squares.
Pro Tip: The center should be hot but slightly set; slices should lift cleanly without collapsing.
Expert Tips for Sheet-Pan Chicken Pot Pie
– Let hot chicken cool briefly before shredding; warm chicken mixes more easily and absorbs flavors better.
– If the filling seems thin, add 1–2 tablespoons of instant mashed potato flakes or a tablespoon of flour to thicken.
– For an extra-flaky top, brush the crust with milk instead of egg and sprinkle with flaky salt.
– Use a rimmed baking sheet or half-sheet pan for best fit; shallow pans prevent soggy bottoms.
– If your crust browns too quickly, tent loosely with foil for the last 10 minutes of baking.
– Texture troubleshooting: if the crust is soggy, pre-bake (blind bake) the bottom crust for 6–8 minutes before adding filling.
– Temperature tip: bake at 400°F for crisp topping but ensure filling reaches at least 165°F internal temperature for food safety.
– Common mistakes: overfilling the pan, skipping the steam vents, and adding too much broth — all cause soggy results.
Storage & Freezing for Sheet-Pan Chicken Pot Pie
Fridge storage: Cover cooled leftovers tightly and refrigerate for up to 3–4 days in an airtight container or wrapped sheet pan. Use shallow containers to cool quickly and preserve texture.
Freezer storage: Freeze unbaked (assembled) or fully baked pie. For unbaked, wrap tightly in plastic and foil and freeze up to 2 months. For baked, cool completely, cut into squares, wrap each piece, and freeze up to 2 months.
Thawing: Thaw frozen baked pieces overnight in the fridge before reheating. Unbaked frozen pies should be thawed in the fridge overnight before baking.
Reheating: Reheat individual squares on a baking sheet at 350°F for 10–15 minutes, or until heated through; cover with foil if the top browns too fast. Reheating in an air fryer at 325°F for 6–8 minutes crisps the crust nicely.
Variations & Substitutions for Sheet-Pan Chicken Pot Pie
Vegetarian version: Replace chicken with cubed roasted mushrooms and extra firm tofu and swap the cream of chicken soup for cream of mushroom soup. The result is equally savory with more umami and a meat-free protein boost.
Cheddar-potato crust: Replace one top crust with a thin layer of mashed potatoes tossed with cheddar, spread and broiled for a gratin-style finish. This creates a creamier, heavier top with sharp cheese notes.
Herbed gravy upgrade: Stir 1/2 cup heavy cream and a tablespoon of fresh thyme into the filling and reduce chicken broth by 1/4 cup. Expect a richer, silkier filling with an herb-forward profile.
Spicy Tex-Mex twist: Stir in 1/2 cup canned diced green chiles, use corn-heavy frozen mix, and add a teaspoon of smoked paprika. You’ll get a smoky-spicy pot pie with a southwestern vibe.
Frequently Asked Questions About Sheet-Pan Chicken Pot Pie
Q: Can I use raw chicken instead of cooked chicken?
A: Yes, but adjust cooking. If using raw diced chicken, briefly sauté until just cooked through before mixing with the filling to remove excess moisture and ensure food safety. That prevents the filling from becoming watery and ensures even cooking.
Q: How do I prevent a soggy bottom crust?
A: Par-bake the bottom crust for 6–8 minutes, or brush a thin layer of beaten egg onto the bottom crust and bake briefly to create a moisture barrier. Also, avoid excess thaw water from frozen veggies by patting them dry.
Q: Can I make this gluten-free?
A: Use a gluten-free refrigerated pie crust and ensure your cream-of-chicken soup and broth are certified gluten-free. Expect a slightly different texture: some gluten-free crusts are more brittle, so handle gently.
Q: What’s the best way to reheat without drying out the filling?
A: Reheat in a 350°F oven covered loosely with foil for 10–15 minutes, then remove foil for the last few minutes to re-crisp the top. Microwaving speeds reheating but risks a soggy crust.
Q: Can I halve or double this recipe easily?
A: Yes. For smaller portions, use a quarter-sheet pan or a rectangular baking dish and reduce bake time slightly. For doubling, use two sheet pans — stacking or cramming a larger single pan can affect even baking.
Final Thoughts on Sheet-Pan Chicken Pot Pie
This Sheet-Pan Chicken Pot Pie is a simple, shareable twist on a classic that balances convenience with comforting flavor.
If you loved the recipe, please leave a star rating in the recipe card below and pin it to Pinterest for later.
Conclusion: Sheet-Pan Chicken Pot Pie
For a similar one-pan comfort idea, check the Sheet Pan Chicken Pot Pie on Spiced for a different flavor twist.
If you want a professional-inspired approach to crusts and assembly, see the All-Crust Sheet Pan Chicken Pot Pie recipe at Food Network.
For a family-friendly variant with step-by-step tips, the Six Sisters’ Stuff sheet pan recipe is a solid reference.
Looking for a kid-tested version with fun photos, visit 5 Boys Baker’s Sheet Pan Chicken Pot Pie.
For another classic home-cook take and reader-tested notes, see the Taste of Home Sheet-Pan Chicken Potpie page.
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Sheet-Pan Chicken Pot Pie
Ingredients
Method
- Preheat the oven to 400°F (200°C) and set the oven rack to the middle.
- In a large bowl, combine the chicken, vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, salt, and pepper.
- Stir until the mixture is homogenous and thick; taste and adjust seasoning as necessary.
- Unroll the refrigerated crusts and stretch them to fit the sheet pan, leaving a half-inch overhang.
- Press the bottom crust into the pan, prick lightly, and spread the filling evenly over it.
- Cover the filling with the second crust, crimping the edges to seal, and cut steam slits in the top.
- Brush the top crust with beaten egg for a shiny finish.
- Bake for 25–30 minutes or until golden and bubbly. Rotate halfway through for even baking.
- Allow to cool for 5–10 minutes before slicing into squares and serving warm.