Sheet-Pan Chicken Potpie

If you love the comforting flavors of a classic chicken potpie but want a simpler, faster way to enjoy it, this Sheet-Pan Chicken Potpie is going to be your new best friend. Imagine a golden, flaky puff pastry encasing a creamy, savory filling full of tender chicken, fresh vegetables, and rich, buttery sauce. It’s cozy, indulgent, and perfect for a weeknight dinner or a special family meal. Trust me, once you make this, you’ll be making it again and again.

Recipe Origin

The chicken potpie has been a staple of American kitchens for decades, representing homey, comforting food at its finest. This sheet-pan version takes all of that classic goodness and makes it easier and faster to prepare, using puff pastry as a shortcut to achieve that perfect golden crust without the fuss of a traditional pie.

Kitchen Tools You’ll Need

• Large skillet or sauté pan
• Wooden spoon or spatula
• Rolling pin
• Baking sheet
• Parchment paper
• Pastry brush
• Mixing bowl
• Measuring cups and spoons

Why You’ll Love Sheet-Pan Chicken Potpie

This recipe isn’t just about filling your belly; it’s about making something that feels special without taking hours in the kitchen

Versatile, perfect for weeknight dinners or a cozy weekend meal. Picture a flaky, golden crust coming straight from the oven while the whole house smells like a comforting home-cooked dinner

Quick and Easy, all on one sheet pan. No messy pie dishes, no fiddly edges—just assemble, bake, and serve

Budget-Friendly, uses simple ingredients like rotisserie chicken and frozen vegetables. No need for fancy groceries to make a dish that tastes gourmet

Customizable, swap the vegetables, seasonings, or add extra herbs to match your taste

Crowd-Pleasing, everyone loves a classic chicken potpie, and this version is soft, creamy, and packed with flavor

Chef’s Pro Tips for Perfect Results

Make sure your chicken is shredded evenly so every bite has a balance of meat and veggies. Don’t overfill the pastry—leave a little edge so it bakes up beautifully. Brush the pastry with beaten egg for that golden, shiny finish

Ingredients

Here is the magic behind this sheet-pan potpie, each component adds richness and flavor

Unsalted Butter: The foundation for your sauce, adds richness and helps sauté the vegetables

Onion: Adds a subtle sweetness and depth to the creamy filling

Celery: Provides a gentle crunch and fresh flavor that balances the richness

Garlic: Adds fragrant, savory notes that elevate the filling

All-Purpose Flour: Thickens the sauce so it clings beautifully to the chicken and vegetables

Chicken Broth: Forms the base of the creamy sauce, full of savory flavor

Heavy Whipping Cream: Makes the filling luxuriously creamy and smooth

Fresh Thyme: Adds a bright, herby flavor that complements the chicken and vegetables perfectly

Salt and Pepper: Enhance all the flavors in the dish

Rotisserie Chicken: Tender, shredded chicken adds protein and convenience

Frozen Mixed Vegetables: A mix of carrots, peas, corn, and green beans adds color, flavor, and nutrients

Frozen Puff Pastry: Provides a flaky, buttery crust with minimal effort

All-Purpose Flour for Dusting: Keeps the pastry from sticking when rolling

Egg: Brushed on top to give a golden, glossy finish

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s create this cozy, one-pan wonder

Preheat Your Oven: Preheat your oven to 400°F (200°C). This ensures the puff pastry bakes evenly and turns golden brown

Prepare the Filling: In a large skillet, melt butter over medium heat. Add onions, celery, and garlic and sauté until tender and fragrant

Make the Sauce: Sprinkle flour over the vegetables and cook for 1 to 2 minutes, stirring constantly. Slowly whisk in chicken broth and heavy cream until smooth. Simmer until slightly thickened

Season and Combine: Stir in thyme, salt, and pepper. Add shredded chicken and frozen vegetables, mixing until everything is well coated in the creamy sauce

Prepare the Puff Pastry: Lightly flour your work surface and roll out the puff pastry to fit your baking sheet. Transfer to a parchment-lined sheet pan

Assemble the Potpie: Spoon the chicken mixture onto the puff pastry, leaving a small border around the edges. Fold edges over slightly or leave as an open-top style for a rustic look

Brush with Egg: Brush the beaten egg over the puff pastry for a shiny, golden finish

Bake to Perfection: Bake for 25 to 30 minutes, or until the pastry is puffed and golden brown. Let it cool slightly before serving

Serve and Enjoy: Slice into squares or rectangles and serve warm. Each bite is a perfect balance of flaky pastry and creamy, savory filling

Nutrition Facts

Servings: 6
Calories per serving: [Insert Calories]

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

How to Serve Sheet-Pan Chicken Potpie

Pair with fresh side salads, roasted vegetables, or a simple loaf of crusty bread to soak up the creamy filling. You can also serve with a dollop of sour cream or a sprinkle of fresh herbs for a finishing touch

Make-Ahead and Storage Tips

You can prepare the filling a day in advance and refrigerate. Assemble and bake when ready. Leftovers can be stored in an airtight container in the fridge for 2 to 3 days and reheated in the oven to maintain crisp pastry

Variations to Try

Try adding mushrooms, asparagus, or spinach to the filling. For extra flavor, use herb-infused butter or add a pinch of smoked paprika

Additional Tips

Prep Ahead: Shred chicken and chop vegetables the night before to save time

Customize Your Filling: Use your favorite herbs or spices to create different flavor profiles

Dietary Adjustments: Use gluten-free puff pastry or low-fat cream if needed

Storage Tips: Store leftovers carefully to preserve puff pastry texture. Reheat in the oven rather than microwave for the best results

Double the Batch: Easy to double for a larger crowd. Use a larger sheet pan or two separate pans

FAQ Section

Q1: Can I use fresh vegetables instead of frozen?
A1: Yes, just chop them into small pieces and adjust cooking time slightly

Q2: Can I make this ahead of time?
A2: You can prepare the filling in advance. Assemble and bake just before serving

Q3: How do I store leftovers?
A3: Keep in an airtight container in the fridge for 2 to 3 days. Reheat in the oven for best results

Q4: Can I freeze this dish?
A4: Yes, you can freeze the filling separately or the fully assembled unbaked potpie. Thaw overnight in the fridge before baking

Q5: Can I use leftover cooked chicken?
A5: Absolutely, rotisserie or leftover roasted chicken works perfectly

Q6: Can I make individual potpies?
A6: Yes, divide the filling into ramekins and top each with puff pastry for individual servings

Q7: Can I use milk instead of cream?
A7: You can, but cream gives a richer, silkier texture to the filling

Q8: Can I add cheese to the filling?
A8: Yes, a sprinkle of cheddar or Parmesan can add extra richness

Q9: How do I keep the puff pastry from getting soggy?
A9: Make sure your filling is not too watery and brush the edges with egg to seal the pastry

Q10: Can I use a different type of pastry?
A10: Yes, pie crust or phyllo dough can work, though baking times may vary

Conclusion

This Sheet-Pan Chicken Potpie is the ultimate comfort food made simple. With flaky puff pastry, creamy chicken filling, and colorful vegetables, it is easy to prepare and guaranteed to satisfy. Perfect for weeknights or special occasions, this recipe brings classic flavors to your table without the fuss. Once you try it, it will quickly become a family favorite, a go-to for cozy, delicious meals any night of the week.

Print