This Sheet Pan Chicken Pot Pie is the ultimate comfort food, featuring a flaky, golden-brown crust and a creamy chicken and vegetable filling. Baked on a sheet pan instead of in a traditional pie dish, this easy homemade recipe cuts into perfectly portioned squares, making it ideal for feeding a crowd. It’s a delicious twist on classic chicken pot pie that’s perfect for cozy weeknight dinners, family gatherings, and chilly fall evenings.
If you love cozy, comforting chicken dinners, try my Chicken Pot Pie with Puff Pastry Recipe, another delicious take on this classic comfort food. My Easy Chicken and Potatoes in Dutch Oven with Vegetables is perfect for a hearty family dinner, while my Marry Me Chicken Soup | Creamy 30-Minute Recipe is a creamy, comforting favorite for chilly evenings.
For more delicious chicken dinner ideas, try my Easy Slow Cooker BBQ Chicken Sandwich (Juicy!) for a simple, flavorful meal or my Creamy Lemon Pasta with Chicken Easy One Pot Recipe for an easy weeknight dinner. My Healthy Orange Chicken Recipe is perfect when you’re craving takeout at home, and The Easiest Crispiest Fried Chicken is another family favorite that’s always worth making.
Jump to:
- Why You'll Love This Easy Sheet Pan Chicken Pot Pie
- ⭐ Top Tip for Sheet Pan Chicken Pot Pie 🥧
- 🥧 Ingredients for Sheet Pan Chicken Pot Pie
- Prep Steps for the Best Sheet Pan Chicken Pot Pie
- 🥧 How to Make Sheet Pan Chicken Pot Pie
- My Top Tips for the Best Sheet Pan Chicken Pot Pie
- 🥧 How to Store and Freeze Sheet Pan Chicken Pot Pie
- More Easy Dinner Ideas
- Follow Us
- Pin or send this recipe to a friend!
- 📖 Recipe
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Why You'll Love This Easy Sheet Pan Chicken Pot Pie
- 🥧 Classic Comfort Food: This easy sheet pan chicken pot pie combines a flaky, golden crust with a rich, creamy chicken and vegetable filling for the ultimate homemade comfort food.
- 🍂 Perfect for Fall and Winter: This cozy chicken dinner is perfect for chilly autumn evenings, winter nights, and comforting family meals throughout the holiday season.
- 👨👩👧👦 Great for Feeding a Crowd: Baked on a sheet pan and sliced into easy-to-serve squares, this chicken pot pie is perfect for family gatherings, potlucks, and Sunday dinners.
- ✨ Easy Homemade Dinner: This sheet pan version puts a delicious twist on traditional chicken pot pie, making it a satisfying meal for busy weeknights or relaxed weekends.
⭐ Top Tip for Sheet Pan Chicken Pot Pie 🥧
Grease your sheet pan before adding the filling! Lightly coat the baking sheet with coconut oil cooking spray to help prevent sticking.
This recipe uses a creamy chicken and vegetable filling topped with flaky puff pastry, so there’s no bottom crust to worry about!
🥧 Ingredients for Sheet Pan Chicken Pot Pie
- 🥐 Puff Pastry Sheets: Pepperidge Farm puff pastry creates a buttery, golden, flaky topping without the need for a bottom crust.
- 🍗 Cooked Chicken: Shredded rotisserie chicken makes this recipe quick, easy, and perfect for busy weeknights.
- 🥕 Frozen Mixed Vegetables: A colorful blend of carrots, peas, corn, and green beans adds flavor and texture.
- 🧅 Onion: Chopped onion adds savory flavor to the creamy filling.
- 🌿 Celery: Fresh chopped celery adds a delicious, classic chicken pot pie flavor.
- 🥣 Cream of Chicken Soup: Creates a rich, creamy base for the chicken and vegetables.
- 🥛 Milk: Helps create a smooth, creamy filling.
- 🍲 Chicken Broth: Adds savory chicken flavor to the sauce.
- 🥥 Coconut Oil Cooking Spray: Helps prevent the filling from sticking to the sheet pan.
- Equipment: 1 large rimmed sheet pan (13 × 18 inches)
Prep Steps for the Best Sheet Pan Chicken Pot Pie
Prep the oven and Sheet Pan Preheat the oven to 400°F. Lightly coat a rimmed baking sheet with coconut oil cooking spray to prevent sticking. Set aside while preparing the chicken pot pie filling.
🥧 How to Make Sheet Pan Chicken Pot Pie
- Step 1: Sauté the Onion and Celery 🧅 Heat the olive oil in a large skillet over medium heat. Add the chopped yellow onion and celery, and sauté for 3–5 minutes, stirring occasionally, until softened and fragrant.
- Step 2: Add the Mixed Vegetables 🥕Add the frozen mixed vegetables, including green beans, carrots, peas, and corn, to the skillet with the sautéed onion and celery. Stir well and cook for 3–5 minutes, until the vegetables begin to soften
- Step 3: Add the Milk 🥛 Pour the milk into the skillet with the sautéed vegetables and stir to combine.
- Step 4: Add the Shredded Chicken 🍗 Add the shredded rotisserie chicken to the vegetable and milk mixture. Stir gently to combine.
- Step 5: Add the Cream of Mushroom Soup 🥣 Add the cream of mushroom soup to the saucepan with the shredded chicken and vegetables. Stir until everything is well combined and coated in the creamy sauce.
- Step 6: Transfer the Filling to the Sheet Pan 🥧 Pour the creamy chicken and vegetable mixture onto the prepared sheet pan. Spread evenly with a spatula to cover the pan.
Step 7: Add the Puff Pastry and Cut Steam Vents 🥧
Carefully lay two sheets of puff pastry over the chicken and vegetable filling, arranging them to cover the sheet pan evenly. Using a sharp knife, cut several small slits in the puff pastry to allow steam to escape during baking.
Step 8: Bake the Chicken Pot Pie 🥧
Place the sheet pan in the preheated oven at 400°F and bake for 25–30 minutes, or until the puff pastry is golden brown and flaky and the chicken and vegetable filling is hot and bubbling around the edges.
Step 9: Slice and Serve 🍽️
Remove the sheet pan from the oven and allow the chicken pot pie to cool for a few minutes. Using a sharp knife or spatula, cut the puff pastry into squares, scoop out individual portions with the creamy chicken and vegetable filling, and serve warm.
My Top Tips for the Best Sheet Pan Chicken Pot Pie
- Tip: 🥐 Keep the Puff Pastry Cold: Refrigerate the thawed puff pastry until you’re ready to use it. Cold pastry creates a beautifully flaky, golden topping.
- Tip: 🥣 Don’t Make the Filling Too Thin: The chicken and vegetable mixture should be thick and creamy, not watery, to prevent soggy puff pastry
- 🍗 Use Rotisserie Chicken: Save time by using precooked rotisserie chicken for a quick and flavorful weeknight dinner.
- Tip: 🥕 Use Frozen Vegetables: Frozen mixed vegetables make preparation easy without the extra chopping.
- Baking: 🔥 Bake Until Golden: Bake at 400°F for 25–30 minutes, until the puff pastry is golden brown and the filling is bubbling.
- Freezing:
- ⏲️ Let It Rest Before Serving: Allow the chicken pot pie to cool for a few minutes so the creamy filling can settle before slicing.
🥧 How to Store and Freeze Sheet Pan Chicken Pot Pie
🧊 Refrigerating Leftovers: Allow the chicken pot pie to cool slightly before transferring leftovers to an airtight container. Store in the refrigerator for up to 3–4 days.
❄️ Freezing for Later: For best results, freeze the chicken pot pie filling separately from the puff pastry. Allow the cooked filling to cool, then transfer it to a freezer-safe airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before assembling with fresh puff pastry and baking.
🔥 Reheating Leftovers: Reheat individual portions in a 350°F oven until heated through and the pastry is crisp. Cover loosely with foil if the crust begins to brown too much. Avoid microwaving when possible, as it can make the puff pastry soggy.
🥐 Make-Ahead Tip: Prepare the creamy chicken and vegetable filling up to 2 days in advance and store it in the refrigerator. When ready to bake, spread the filling onto a greased sheet pan, top with thawed puff pastry, and bake until the filling is hot and the pastry is golden brown.
Absolutely! Homemade cream of mushroom soup is a delicious substitute for cream of chicken soup. It adds a rich, savory flavor to the chicken pot pie filling.
Yes! You can swap the frozen mixed vegetables for your favorites, including broccoli, zucchini, green beans, or mushrooms. Just make sure the vegetables are cut into small pieces so they cook evenly.
Definitely! Cooked, shredded chicken breast works perfectly in this recipe. Rotisserie chicken is simply a convenient shortcut that makes this sheet pan chicken pot pie extra easy.
Yes! Prepare the chicken and vegetable filling ahead of time and store it in an airtight container in the refrigerator for up to two days. When you’re ready to bake, spread the filling onto your prepared sheet pan, top with puff pastry, and bake as directed.
More Easy Dinner Ideas
About Genevieve
Thank you for stopping by Fitty Foodlicious, a website dedicated to sharing lasting, family recipes, anxiety tips and tricks, and healthy spirited mental wellness. Genevieve's recipes have been featured on MSN.com, NewsBreak, Food Talk Daily, Food Gawker, Trivet Recipes, Bartender.com, Health Magazine, Kitchen Aid AU NZ, and has a published Cookbook titled The 5-Ingredient Paleo Cookbook which can be purchased at all major bookstores and on Amazon.
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📖 Recipe
Sheet Pan Chicken Pot Pie (Easy Homemade Recipe)
Equipment
Ingredients
- 2 tablespoon olive oil
- 1 teaspoon sea salt
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon garlic salt
- 1 medium yellow onion, diced
- 2 celery stalks, chopped
- 3 cups frozen mixed vegetables
- 3 cups shredded rotisserie chicken
- 1 cup whole milk
- 2 cans condensed cream of mushroom soup 10.5 ounces, each
- 2 sheets frozen puff pastry, thawed
Instructions
- Sauté the Onion and Celery Heat the olive oil in a large skillet over medium heat. Add the chopped yellow onion and celery, and sauté for 3–5 minutes, stirring occasionally, until softened and fragrant. Add the sea salt, black pepper, Garlic salt, and paprika to the pan.
- Add the Mixed Vegetables Add the frozen mixed vegetables, including green beans, carrots, peas, and corn, to the skillet with the sautéed onion and celery. Stir well and cook for 3–5 minutes, until the vegetables begin to soften
- Add the Milk: Pour the milk into the skillet with the sautéed vegetables and stir to combine.
- Add the Shredded Chicken : Add the shredded rotisserie chicken to the vegetable and milk mixture. Stir gently to combine.
- Add the Cream of Mushroom Soup: Add the cream of mushroom soup to the saucepan with the shredded chicken and vegetables. Stir until everything is well combined and coated in the creamy sauce.
- Transfer the Filling to the Sheet Pan: Pour the creamy chicken and vegetable mixture onto the prepared sheet pan. Spread evenly with a spatula to cover the pan.
- Add the Puff Pastry and Cut Steam Vents: Carefully lay two sheets of puff pastry over the chicken and vegetable filling, arranging them to cover the sheet pan evenly. Using a sharp knife, cut several small slits in the puff pastry to allow steam to escape during baking.
- Bake the Chicken Pot Pie: Place the sheet pan in the preheated oven at 400°F and bake for 25–30 minutes, or until the puff pastry is golden brown and flaky and the chicken and vegetable filling is hot and bubbling around the edges.
- Slice and Serve: Remove the sheet pan from the oven and allow the chicken pot pie to cool for a few minutes. Using a sharp knife or spatula, cut the puff pastry into squares, scoop out individual portions with the creamy chicken and vegetable filling, and serve warm.
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