Sheet-Pan Chicken Potpie

There’s nothing I love more than feeling warm and cozy when it’s cold outside. And when it comes to meals that make me feel this way, nothing beats chicken potpie. This sheet-pan chicken potpie is a twist on the classic comfort food, with a creamy, hearty filling spread onto a sheet pan instead of into a pie plate, and a topping of puff pastry instead of pie crust that ensures there’s enough golden-brown pastry for every single forkful.

Shortcut ingredients including frozen veggies, shredded rotisserie chicken and refrigerated puff pastry make prepping this crowd-sized recipe a breeze.

Ingredients for Sheet-Pan Chicken Potpie

• Puff pastry: Cut the store-bought puff pastry into strips and use them as a buttery, flaky topping for the chicken potpie. Feel free to use homemade puff pastry if you have it; it’s a fun baking project to try sometime if you’ve got a few hours on your hands.
• Veggies: The savory filling includes classic potpie veggies, including peas, corn, carrots, green beans and onions. Using a frozen bag of mixed vegetables makes the prep work a breeze.
• Heavy cream: Heavy cream adds a rich flavor to the filling.
• Chicken broth: Chicken broth adds a savory, concentrated chicken flavor to the filling. Use a low-sodium variety to control the salt level in the final dish.
• Shredded rotisserie chicken: This sheet-pan chicken potpie recipe uses store-bought rotisserie chicken. You could also use leftover shredded or cubed chicken breast or chicken thighs for this recipe. Use any leftovers in another rotisserie chicken recipe.
• Flour or cornstarch: Flour helps to thicken the savory filling. You could also use cornstarch as a thickener.
• Egg: A beaten egg is used to create an egg wash that’s brushed onto the pastry strips, giving them a shiny, golden brown finish once baked.

Directions

Step 1: Prep the sheet pan

Preheat the oven to 400°F. Spray an 18×13-inch rimmed baking sheet with cooking spray and set it aside.

Editor’s Tip: If you don’t have an 18×13-inch baking sheet, you could also use a 15x10x1-inch one instead. A 13×9-inch casserole dish would also work in a pinch.

Step 2: Make the filling

Melt the butter in a large skillet over medium heat. Add the diced onion and celery and cook them until they’re soft, about five to six minutes. Add the garlic and cook until it’s fragrant, about 30 to 60 seconds. Whisk in the flour and cook it until it’s lightly browned, about one to two minutes.

Add the chicken broth and heavy cream and whisk until they’re smooth. Stir in the thyme, salt and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cook it until it’s slightly thickened, stirring frequently, about 10 minutes. Stir in the chicken and frozen mixed vegetables.

Pour the chicken mixture into the prepared baking sheet and spread it into an even layer.

Step 3: Prep the puff pastry topping

Stack two puff pastry sheets on top of each other on a lightly floured surface. Roll the pastry into a 13×13-inch square. Use a pizza wheel or pastry cutter to slice the pastry into 1-inch-thick strips. Lay the pastry strips on top of the filling, covering it completely. Brush the pastry with the beaten egg.

Editor’s Tip: If you use a different baking pan or dish, cut the pastry strips accordingly so that they cover the filling.

Step 4: Bake the sheet-pan chicken potpie

Bake the potpie for 35 to 40 minutes or until the pastry is golden brown and the filling is bubbling. Let the mixture cool for 10 minutes before cutting it into squares and serving it.

Sheet-Pan Chicken Potpie Variations

• Use biscuit dough: Use refrigerated flaky biscuit dough instead of puff pastry strips to top the chicken potpie. You’ll need two 16.3-ounce cans of biscuits to cover the top. Don’t worry about completely covering the entire pan of filling.
• Add more veggies: Chicken potpie is a great way to use up those veggies that have been languishing in the back of your fridge. Mushrooms, chopped asparagus, broccoli florets or cauliflower would all be tasty additions.
• Swap the meat: You can easily swap cooked turkey for the chicken, or you could even use browned ground beef or ground pork instead of poultry.

How to Store Sheet-Pan Chicken Potpie

If you have a lot of leftovers, you can cover the sheet pan with storage wrap and store it in the refrigerator. Otherwise, transfer individual squares of sheet-pan chicken potpie into airtight containers and store them in the fridge.

How long does chicken potpie last?

Leftover chicken potpie lasts up to four days when stored correctly in the fridge.

Can you freeze sheet-pan chicken potpie?

You can freeze individual portions of sheet-pan chicken potpie in airtight freezer-safe containers. Let them cool completely before storing them in the freezer for up to three months. Allow the portions to thaw overnight in the refrigerator before reheating them.

How should you reheat chicken potpie?

The simplest way to reheat chicken potpie is in the microwave. Simply place a serving on a microwave-safe dish, cover it and microwave it for one to two minutes or until it’s heated through.

Sheet-Pan Chicken Potpie Tips

What else can you serve with sheet-pan chicken potpie?

A fresh green side salad is a perfect complement to this hearty comfort dish. Some tasty stovetop side dishes that would pair well with sheet-pan chicken potpie include sauteed green beans, broccoli with Asiago and sauteed zucchini.