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Sheet-Pan Chicken Pot Pie with Flaky Crust

A thick slice of Sheet-Pan Chicken Potpie with Flaky Crust showing shredded chicken and vegetables in creamy sauce.
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A simplified recipe for classic chicken pot pie baked on a sheet pan, featuring a creamy filling and a homemade flaky butter crust for easy preparation and cleanup.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into small cubes
  • 1/2 cup ice water, plus more if needed
  • 2 cups cooked, shredded chicken breast
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1/2 cup chopped onion
  • 1/4 cup all-purpose flour (for thickening)
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Make the crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, mixing until the dough just comes together. Divide the dough in half, flatten each half into a disk, wrap, and chill for at least 30 minutes.
  2. Prepare the filling: In a large skillet over medium heat, melt 2 tablespoons of butter. Sauté the onion until soft, about 5 minutes. Sprinkle the 1/4 cup of flour over the onions and cook for 1 minute, stirring constantly.
  3. Slowly whisk in the chicken broth until smooth. Bring the mixture to a simmer and cook until slightly thickened. Stir in the heavy cream, shredded chicken, mixed vegetables, thyme, and pepper. Remove from heat and set aside.
  4. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  5. Roll out one dough disk on a lightly floured surface into a rectangle large enough to cover the sheet pan, leaving a slight overhang. Carefully transfer the dough to the prepared baking sheet.
  6. Pour the chicken filling evenly over the dough on the sheet pan, leaving a 1-inch border around the edges.
  7. Roll out the second dough disk into a slightly smaller rectangle for the top crust. Place this top crust over the filling. Crimp the edges of the top and bottom crusts together to seal. Cut several slits in the top crust to allow steam to escape.
  8. Brush the top crust lightly with the beaten egg wash.
  9. Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbling. Let it cool on the pan for 10 minutes before slicing and serving.

Notes

  • For the flakiest crust, keep all dough ingredients very cold. Do not overwork the dough.
  • If you are short on time, you can substitute one disk of the homemade dough with a store-bought refrigerated pie crust.
  • Use leftover roasted chicken or rotisserie chicken for quick preparation.

Nutrition

Find it online: https://sundayflavor.com/sheet-pan-chicken-potpie-with-flaky-crust/