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Delicious sheet-pan chicken pot pie served with flaky crust and vegetables

Sheet-Pan Chicken Pot Pie

A warm, flaky pot pie that bakes in one pan and cuts into shareable squares, making it perfect for a crowd with minimal cleanup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups cooked chicken, shredded Use freshly cooked or rotisserie chicken.
  • 1 cup frozen mixed vegetables (carrots, peas, corn, green beans) Thaw slightly or pat dry to prevent a watery filling.
  • 1 can cream of chicken soup (10.5 oz) Consider a reduced-sodium version for less salt.
  • 1 cup chicken broth Adjust quantity if using a roux-based sauce.
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • to taste salt and pepper
Crust Ingredients
  • 1 package refrigerated pie crusts Use full-size double crust packs.
  • 1 egg beaten (for egg wash) For a glossy finish.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and set the oven rack to the middle.
  2. In a large bowl, combine the chicken, vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, salt, and pepper.
  3. Stir until the mixture is homogenous and thick; taste and adjust seasoning as necessary.
Assembly
  1. Unroll the refrigerated crusts and stretch them to fit the sheet pan, leaving a half-inch overhang.
  2. Press the bottom crust into the pan, prick lightly, and spread the filling evenly over it.
  3. Cover the filling with the second crust, crimping the edges to seal, and cut steam slits in the top.
Baking
  1. Brush the top crust with beaten egg for a shiny finish.
  2. Bake for 25–30 minutes or until golden and bubbly. Rotate halfway through for even baking.
Serving
  1. Allow to cool for 5–10 minutes before slicing into squares and serving warm.

Notes

Store leftovers in an airtight container for up to 3–4 days in the fridge, or freeze unbaked or fully baked for up to 2 months.