Sheet Pan Chicken Pot Pie
Serves: 4 to 6
 
Ingredients
  • 2 tablespoons unsalted butter
  • 2 cups chopped carrot
  • 1 cup chopped celery
  • 1⁄2 cup chopped yellow onion
  • 1 clove garlic, minced
  • 1 1⁄2 teaspoons kosher salt
  • 3⁄4 teaspoon ground black pepper
  • 1 cup low-sodium chicken broth
  • 3 tablespoons all-purpose flour
  • 1 1⁄2 cups heavy whipping cream
  • 3 cups shredded cooked chicken
  • 1 cup frozen peas, thawed
  • 1 tablespoon chopped fresh parsley
  • 1⁄2 (14.1-ounce) package refrigerated pie crusts, room temperature
  • Garnish: chopped fresh parsley
Instructions
  1. Preheat oven to 400°. Place a sheet of foil on bottom rack of oven. Spray a 13x9-inch rimmed baking sheet with cooking spray.
  2. In a large saucepan, melt butter over medium-high heat. Add carrot, celery, onion, garlic, salt, and pepper; cook, stirring occasionally, until vegetables are crisp-tender, about 5 minutes. Add broth and flour, stirring until combined. Add cream; cook, stirring occasionally, until mixture is slightly
  3. thickened, about 6 minutes. Stir in chicken, peas, and parsley. Pour mixture into prepared pan.
  4. On a lightly floured surface, roll piecrust into a 16x11-inch rectangle. Cut into 11 (1-inch-wide) strips. Arrange strips in a lattice pattern on top of filling. Trim strips, and gently press to seal.
  5. Bake until golden brown and bubbly, 35 to 40 minutes. Garnish with parsley, if desired.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/sheet-pan-chicken-pot-pie/