Name: Chicken Pot Pie (Sheet Pan Style)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 2 pounds boneless, skinless chicken breast or thighs; 1 cup all-purpose flour; 1 teaspoon salt; 1/2 cup unsalted butter, melted; 2 large onions, chopped; 2 cloves garlic, minced; 2 cups frozen mixed vegetables (such as peas, carrots, corn); 1 teaspoon dried thyme; 1/2 cup heavy cream

Imagine the aroma of a homemade chicken pot pie wafting through your kitchen, transporting you to a cozy winter evening with loved ones. The flaky, buttery crust gives way to a rich, savory filling of tender chicken, creamy sauce, and perfectly cooked vegetables. It’s a comforting dish that’s sure to warm hearts and bellies. Many of us crave this classic comfort food, but often find it too time-consuming to make at home. That’s why we’re excited to share our sheet pan Chicken Pot Pie recipe, a game-changing twist on the traditional recipe that’s perfect for a weeknight dinner.

If you’re looking for more ways to upgrade your baking game, be sure to check out our Ultra-Thick Bakery-Style Chocolate Chip Cookies recipe, which yields a chewy, gooey center that’s sure to satisfy even the most discerning chocolate lovers.

Quick Shopping List

2 pounds boneless, skinless chicken breast or thighs

1 cup all-purpose flour

1 teaspoon salt

1/2 cup unsalted butter, melted

2 large onions, chopped

2 cloves garlic, minced

2 cups frozen mixed vegetables (such as peas, carrots, corn)

1 teaspoon dried thyme

1/2 cup heavy cream

Why This Recipe Works

This sheet pan Chicken Pot Pie recipe uses a clever combination of frozen vegetables, herbs, and spices to create a rich, savory filling that’s incredibly easy to prepare.
The use of a sheet pan makes the cooking process much faster and more convenient than traditional methods, perfect for busy weeknights.
The final result is a perfectly cooked, flaky crust that’s filled with a creamy sauce and tender chicken, all in one delicious bite.

Key Ingredients

When it comes to choosing the right ingredients for this recipe, there are a few key considerations to keep in mind. Firstly, the quality of the chicken is crucial – look for organic or free-range options for the best flavor and texture.

Next, make sure to choose high-quality frozen mixed vegetables that are free from added salt or preservatives. This will ensure that the final dish is both nutritious and delicious.

Chicken Pot Pie (Sheet Pan Style)

Recipe Courtesy of Our Kitchen

Chicken Pot Pie (Sheet Pan Style)

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 pounds boneless, skinless chicken breast or thighs

1 cup all-purpose flour

1 teaspoon salt

1/2 cup unsalted butter, melted

2 large onions, chopped

2 cloves garlic, minced

2 cups frozen mixed vegetables (such as peas, carrots, corn)

1 teaspoon dried thyme

1/2 cup heavy cream

Directions

Preheat your oven to 400°F (200°C). In a large bowl, combine the chicken, flour, salt, and pepper. Toss to coat evenly.

In a separate pan, sauté the chopped onions and minced garlic until softened. Add the frozen vegetables and stir to combine.

In a separate bowl, whisk together the melted butter, heavy cream, and dried thyme. Pour this mixture over the cooked vegetables and stir to combine.

Transfer the chicken mixture to a 9×13 baking dish and top with the creamy vegetable mixture.

Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the crust is golden brown and the filling is hot and bubbly.

Storage & Reheating

Serve the Chicken Pot Pie hot, garnished with chopped fresh herbs if desired. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat by baking in the oven at 350°F (175°C) for 15-20 minutes, or until hot and steaming.