One-Pan Chicken Pot Pie Made Easy

This chicken recipe takes a classic comfort food and gives it a simple, fresh twist. By using puff pastry baked right on a sheet pan, it turns into an easy, no-fuss meal that’s perfect for busy weeknights. You get tender, creamy chicken mixed with wholesome veggies, all topped with a golden, flaky crust—making every bite warm, satisfying, and full of flavor without spending hours in the kitchen.

Ingredients to make this Chicken Recipe

• 5 tablespoons butter

• 1 cup chopped onion

• 1/2 cup chopped celery

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1/2 teaspoon garlic powder

• 3 cups chicken broth

• 1 cup heavy cream

• 4 cups chopped cooked chicken

• 16 ounces frozen mixed vegetables

• 1 (17.3 ounce) box puff pastry, thawed

• 1/2 cup all-purpose flour

Directions

1. Preheat your oven to 400°F (200°C).

2. In a large skillet, melt the butter over medium heat. Add the onion and celery and cook for about 5 minutes until soft and fragrant.

3. Season with salt, pepper, and garlic powder. Sprinkle the flour over the veggies, stirring to coat everything well. Cook this for 1–2 minutes to get rid of the raw flour taste.

4. Slowly whisk in the chicken broth, stirring constantly until the sauce thickens, about 4 to 5 minutes.

5. Stir in the heavy cream, cooked chicken, and frozen vegetables. Let everything warm through, then remove from heat.

6. Line a sheet pan with parchment paper and spread the chicken mixture evenly across it.

7. Carefully lay the puff pastry sheets on top of the filling, trimming the edges if needed. Press gently to seal and cut a few small slits in the pastry to let steam escape.

8. Bake for 25 to 30 minutes, or until the puff pastry is golden and puffed up nicely.

9. Let it cool for a few minutes before slicing and serving.

This chicken recipe is perfect for busy weeknights or a relaxed weekend meal when you want something warm and satisfying without a lot of hassle.

Prep & Cook Time

• Prep: 15 minutes

• Cook: 30 minutes

• Total: 45 minutes

Nutrition (per serving estimate) about this Chicken Recipe

• Calories: 480

• Protein: 30g

• Carbs: 30g

• Fat: 28g

• Fiber: 3g

• Sodium: 900mg

FAQ

Q: Can I swap frozen veggies for fresh?
A: Absolutely. Use about 1 ½ cups of fresh veggies, sauté them first until just tender.

Q: Can I make this chicken recipe ahead of time?
A: Yes, you can assemble it and keep it in the fridge for up to 24 hours before baking. Add a few extra minutes to baking if cold.

Q: What’s the best chicken to use?
A: Leftover roasted chicken or shredded rotisserie chicken works great here.

Source: www.allrecipes.com