Sheet Pan Chicken Pot Pie

🥧🍗 Sheet Pan Chicken Pot Pie — Comfort Food With a Modern Twist

Golden puff pastry, creamy chicken filling, and veggies tucked into one pan — this Sheet Pan Chicken Pot Pie is the weeknight dinner that makes you feel like a kitchen rockstar without breaking a sweat.

Pot pie is the Beyoncé of comfort food. It’s rich, it’s indulgent, it’s timeless. But let’s be real: traditional pot pie can feel like a full‑time job. Rolling crusts, layering fillings, baking forever… and then you still have a mountain of dishes glaring at you.

Enter Sheet Pan Chicken Pot Pie — the weeknight hero. Same cozy flavors, same flaky crust satisfaction, but streamlined into one sheet pan. Butter, garlic, onion, celery, and flour create a luscious roux. Chicken broth and herbs transform it into velvety sauce. Shredded chicken, peas, and carrots bring the hearty vibes. And puff pastry? She’s the diva topping that makes this dish look like it belongs on a magazine cover.

Why this recipe is a keeper:

One‑pan wonder — fewer dishes, more joy.
Flavor explosion — creamy, herby, savory goodness.
Family‑friendly — picky eaters don’t stand a chance.
Make‑ahead friendly — reheats beautifully.
Instagram‑worthy — golden puff pastry deserves a close‑up.

💬 Reader prompt: Are you team “pot pie is a winter classic” or team “pot pie deserves a year‑round spotlight”?

This week is bound to be nuts! It’s Thanksgiving week and we are so busy. I’m already tired and it’s Monday night.

We got home from school and I grabbed Grey and we went to the neighborhood market. He ate a super green banana in 2 seconds flat. We only spent 15 dollars on this meal and Matt loved it.

When I got home it took me exactly 45 minutes to make the chicken pot pie. Today it was cold and snowy and nothing hits the spot like a homemade chicken pot pie on a cold day!

Sheet Pan Chicken Pot Pie

Ingredients

4 tablespoon butter
3 ribs celery, chopped
3 cloves of garlic, minced
1/2 a medium onion, chopped
1/3 cup flour
3 cups chicken broth
1/2 teaspoon herbes de provence seasoning
salt and pepper to taste
2 and 1/2 cups cooked & shredded chicken
8 oz. frozen peas and carrots
1 puff pastry sheet
1 egg

Directions

Preheat oven to 400 degrees. In a large pot on the stove, melt butter and sauté onion, garlic, and celery for a few minutes until tender.
Whisk in flour and stir for a minute. Slowly whisk in chicken broth.
Season with Herbs de Provence, salt, and pepper. Let simmer while stirring often for about ten minutes so the mixture can thicken.
Mix in chicken, peas, and carrots. Pour the mixture onto a greased sheet pan.
On a cutting board lay out a sheet of puff pastry. Roll it out with a rolling pin a bit so they stretch to fit the sheet pan. Cut pastry into one-inch strips and place them on top of the sheet pan.
Crack the egg into a small dish and brush the tops of the pastry dough with egg wash.
Bake in the oven for about 30 minutes until the pastry dough is puffed and browned. Serve warm.

🥕 Nutritional Facts & Fun

Chicken: Protein powerhouse.
Celery & onion: Antioxidants + flavor depth.
Peas & carrots: Fiber + vitamins.
Puff pastry: Carbs + comfort + joy.
Butter: Flavor bomb + indulgence.

💬 Reader prompt: Do you like your pot pie extra creamy, or more veggie‑forward?

👩‍🍳 Cooking Tips

Chicken hack: Use rotisserie chicken for shortcut magic.
Pastry trick: Keep puff pastry cold for maximum puff.
Flavor boost: Add a splash of white wine to the sauce.
Serving suggestion: Pair with a crisp salad or roasted veggies.
Storage: Reheat gently in oven for best texture.

🔄 Recipe Variations

Veggie Lovers: Add mushrooms or spinach.
Spicy Kick: Stir in red pepper flakes or hot sauce.
Protein Swap: Use turkey or ham.
Low‑Carb: Swap puff pastry for cauliflower mash topping.
Extra Indulgent: Add cheddar cheese to filling.

💬 Reader prompt: Which version would your family devour first — cheesy, spicy, or veggie‑loaded?

🧒 Kid Tips

Call it “chicken pie” to make it sound fun.
Keep spices mild for little taste buds.
Let kids sprinkle peas on top before baking.
Serve with breadsticks for dipping.

🛒 Grocery Hacks

Chicken: Buy in bulk, portion, and freeze.
Broth: Keep cartons in pantry for emergencies.
Pastry: Stock puff pastry sheets — freezer MVP.
Veggies: Frozen peas and carrots = no chopping drama.
Butter: Freeze sticks to always have some on hand.

💬 Reader prompt: Do you usually make your own broth, or grab a carton for convenience?

🎯 Reader Challenge

This week, I challenge you to make Sheet Pan Chicken Pot Pie and serve it in a fun way. Maybe it’s in mini ramekins, maybe it’s part of a family comfort food night, maybe it’s your new Sunday tradition. Post your creation with #LouLouGirlsPieGlow so we can all drool together.

🥪 Leftover Remix

Pot Pie Pasta Bake: Toss filling with pasta, bake with cheese.
Pot Pie Soup: Add broth for cozy soup version.
Pot Pie Quesadillas: Fold into tortillas with cheese.
Pot Pie Hash: Fry with eggs for breakfast.
Pot Pie Pizza: Spread filling on flatbread, top with mozzarella, bake.

💬 Reader prompt: Would you rather turn leftovers into soup or breakfast hash?

💭 Final Thoughts

This Sheet Pan Chicken Pot Pie is proof that comfort food doesn’t have to be complicated. It’s hearty, flavorful, and versatile enough to be a weeknight dinner, a family favorite, or a “just because” indulgence. Plus, it’s the kind of recipe that makes everyone smile — and isn’t that the best kind of cooking?

Here’s the thing about pot pie — it’s never just pie. It’s the smell of butter melting, the joy of puff pastry rising, the comfort of knowing you’ve got a dish that’s both playful and nourishing.

And this Sheet Pan Chicken Pot Pie? It’s a keeper. It’s saucy, it’s creamy, it’s indulgent, it’s fun. It’s the kind of recipe that makes you feel like you’ve turned pantry staples into something restaurant‑worthy.

But what I love most is how recipes like this bring us together. Food has that magic — it’s not just about eating, it’s about sharing. It’s about swapping tips, laughing over flour‑dusted counters, and building little traditions that make life tastier.

So here’s my challenge to you: make this dish, share it with your people, and then tell me your twist. Did you add mushrooms? Did you sneak in cheddar? Did you double the puff pastry just because you could? (No judgment — I’d be first in line for that version.)

💬 Reader prompt: Should we do a “Comfort Food Series” next? I’m dreaming up mac and cheese, shepherd’s pie, and maybe even creamy chicken and dumplings.

Until then, may your chicken be tender, your pastry golden, your sauce creamy, and your kitchen filled with laughter, love, and second helpings. Because at the end of the day, recipes like this aren’t just about cooking — they’re about celebrating the little joys that make life delicious.

And if you take nothing else from this post, let it be this: sheet pan pot pie isn’t just dinner, it’s a lifestyle. 🥧🍗✨