Ingredients
Chicken filling
- 3 tbsp unsalted butter 42 g
- 1 medium yellow onion 110 g, finely diced
- 2 medium carrots about 144 g, finely diced
- 2 celery stalks about 80 g, finely diced
- 2 garlic cloves 8 g, minced
- 0.33 cup all-purpose flour 40 g
- 2 cups lower-sodium chicken broth 480 ml
- 1 cup whole milk 240 ml
- 1 tsp fresh thyme leaves
- 0.5 tsp fine salt reduce if the chicken or broth is salty
- 0.25 tsp ground black pepper
- 3 cups cooked shredded skinless chicken breast 450 g; bones removed
- 1 cup frozen peas 140 g
Pastry topping
- 17.3 oz puff pastry sheets 490 g total, 2 sheets, thawed in the refrigerator
- 1 large egg beaten
- 1 tbsp water for the egg wash
Equipment
- 18-by-13-inch metal sheet pan with a rim at least 1 inch high
- Large saucepan
- Whisk and wooden spoon
- Pastry brush and knife
- Instant-read food thermometer
Instructions
Prepare the filling
- Heat the oven to 400°F (200°C), with a rack in the middle. Use a flat, sturdy rimmed sheet pan at least 1 inch deep; do not use a rimless tray. Keep the thawed pastry refrigerated while you make the filling.
- Melt the butter in the saucepan over medium heat. Add onion, carrots and celery; cook for 8–10 minutes, stirring, until softened. Stir in garlic for 30 seconds.
- Sprinkle in the flour and stir for 1 minute. Whisk in broth gradually, then milk. Add thyme, salt and pepper. Simmer for 4–5 minutes, stirring, until the gravy coats a spoon and no longer looks watery. Fold in cooked chicken and frozen peas; bring back to a gentle simmer.
Top and bake
- Spread the hot filling evenly in the sheet pan, leaving room below the rim. Unfold each pastry sheet and cut it into six rectangles, making twelve total. Lay the pieces over the filling with small gaps for steam; do not roll them into a bottom crust. Mix the egg with the water and lightly brush the pastry tops. Discard remaining raw egg wash.
- Bake for 25–30 minutes, until the pastry is puffed and deeply golden and the filling reaches 165°F (74°C) in the center. If the topping browns early, loosely shield it with foil and continue until the filling is hot. Rest for 5 minutes, then divide the filling into six portions with two pastry pieces each.
Nutrition
Serving: 1servings (2 pastry rectangles each)Calories: 620kcal
Video
Notes
Storage and safety: Refrigerate promptly in shallow covered containers at 40°F (4°C) or below. Use within 3–4 days and reheat filling to 165°F (74°C). Store pastry separately when possible. Preparation time assumes thawed pastry and already cooked chicken.
Nutrition: Approximately 620 kcal per servings (2 pastry rectangles each) serving, calculated from the stated ingredient amounts and 6 equal portions. It is an estimate, not a measured analysis; brands, trimming, retained oil and serving sizes vary. Optional accompaniments are excluded.
Cost: Illustrative US grocery budget assumptions for the ingredient portions consumed: chicken $4.46, pastry $6.50, butter $0.37, flour $0.07, milk $0.25, broth $1.25, peas $0.62, onion $0.60, carrots $0.32, celery $0.26, garlic $0.10, egg $0.33, thyme, salt and pepper $0.35. Calculated before rounding, total US$15.49 for the whole recipe, about US$2.58 per serving. These are assumptions, not a store quote; tax, delivery and energy are excluded.
Video: Food Network demonstrates a sheet-pan chicken pot pie with puff pastry. The video uses a different vegetable mix and overlapping pastry strips; this card uses peas, diced vegetables and twelve pastry rectangles. Follow this card's quantities and cooking and storage guidance.
