Sheet Pan Chicken Pot Pie
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 20 minutes
Cook time: 35 to 40 minutes
Servings: 4 to 6
Ingredients
- 2 tablespoons unsalted butter
- 2 cups chopped carrot
- 1 cup chopped celery
- ½ cup chopped yellow onion
- 1 clove garlic, minced
- 1½ teaspoons Kosher salt
- ¾ teaspoon ground black pepper
- 1 cup chicken broth
- 3 tablespoons all-purpose flour
- 1½ cups heavy whipping cream
- 3 cups shredded cooked chicken
- 1 cup frozen peas, thawed
- 1 tablespoon chopped fresh parsley, plus more for garnish
- ½ (14.1-ounce) package refrigerated pie crusts, room temperature
Directions
Preheat oven to 400°F. Place a sheet of foil on bottom rack of oven. Spray a 13×9-inch rimmed baking sheet with cooking spray.
In a large saucepan, melt butter over medium-high heat. Add carrot, celery, onion, garlic, salt, and pepper; cook, stirring occasionally, until vegetables are crisp-tender, about 5 minutes. Add broth and flour, stirring until combined. Add cream; cook, stirring occasionally, until mixture is slightly thickened, about 6 minutes. Stir in chicken, peas, and parsley. Pour mixture into prepared pan.
On a lightly floured surface, roll piecrust into a 16×11-inch rectangle. Cut into 11 (1-inch-wide) strips. Arrange strips in a lattice pattern on top of filling. Trim strips, and gently press to seal.
Bake until golden brown and bubbly, 35 to 40 minutes. Garnish with parsley, if desired.