Sheet Pan Chicken Pot Pie

This recipe serves 6 and requires 20 minutes of preparation time and 40 minutes of cooking time.

Here are the ingredients you’ll need:

• 3 tablespoons unsalted butter
• 2 large carrots, halved and thinly sliced
• 2 ribs celery, diced
• 1/2 cup yellow onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/3 cup all-purpose flour, plus more if needed
• 2 cups chicken broth
• 1 cup heavy cream
• 3 cups cooked, shredded chicken
• 1 cup frozen peas
• 4 sheets puff pastry, thawed
• 1 egg
• Kosher salt and freshly ground black pepper, to taste

Here’s how to prepare it:

1. Preheat your oven to 400°F and grease a 13×18-inch sheet pan with nonstick spray. Set it aside.
2. In a large saucepan over medium-high heat, melt the butter. Add the carrots, celery, onion, garlic, and thyme, and season with salt and pepper. Cook until the vegetables are tender but still crisp, which takes about 5 minutes.
3. Stir in the flour and let it cook for 1 minute. Add the broth and cook until it starts to thicken, about 5 minutes. Stir in the cream and continue cooking until the sauce has thickened, about 2 minutes.
4. Add the cooked chicken and peas, and season to taste with salt and pepper. Pour the mixture into the prepared sheet pan and set it aside.
5. Lightly dust a surface with flour, then stack 2 sheets of puff pastry on top of the surface. Roll them out into a 15-inch square, then cut the pastry into 1-inch strips. Repeat this process with the remaining sheets of puff pastry. You should end up with 30 strips in total.
6. Arrange the puff pastry strips over the chicken filling in a row, overlapping them slightly to cover most of the filling. Trim any overhang as needed.
7. In a small bowl, beat the egg with a bit of water and brush the pastry with the egg wash.
8. Bake until the pastry is a deep golden brown, which takes about 35-40 minutes. Enjoy!