September 7, 2024
Give me a sheet pan meal any day and I’ll take it. This Sheet Pan Chicken Pie looks deceivingly difficult, but it is so easy. You can use any vegetables lying in your pantry or your fridge, or my personal favorite hack – is to always have frozen vegetables on hand. I personally love adding leafy greens like Kale and spinach to this because were also trying to be healthy right?
The sauce contains everything yum like greens, chicken, sun dried tomatoes – think a tuscan chicken but in puff pastry. This is not only the perfect dinner recipe, but it’s also the perfect dinner party recipe. You can make the sauce in advance and the day of cooking top it with the pastry and pop that into the oven. Your guests are going to be wowed. guaranteed.
I love the idea of cutting the pastry into squares (original idea Darina Allen) because not only does it look really beautiful bit it also allows the sauce to vent a little. Serve with a salad “if” you must, I mean we’ve already put so many greens in the sauce…. Basically what i’m trying to say is that you need make this sheet pan chicken pie asap. Think girl dinner.
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Sheet Pan Chicken Pie
- Total Time: 1 hour 10 minutes
- Yield: 6–8 people 1x
Ingredients
- 2 tbsp of butter
- 1 cup chopped celery
- 2 cups of chopped chicken
- 2 tbsp of flour
- 2.5 cups of half and half
- 1 potato chopped small
- 1.5 cups of spinach leaves (stems removed)
- 1.5 cups of kale (stems removed)
- 1/2 cup of chopped sun dried tomatoes
- 1 cup of frozen corn
- 1/2 a cup of any sharp cheese (optional)
- 2 sheets of puff pastry thawed
- 1 beaten egg
Seasonings:
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp parsley
- Salt to taste
- Fresh cracked pepper
Instructions
- In a large pot met the butter over medium high heat
- Stir fry the celery till soft (2-3 minutes)
- Stir in the chicken and add the flour.
- Stir for 2 minutes so the rawness of the flour goes away.
- Add in the liquid and keep stirring.
- Add all the seasonings and the remainder of the vegetables.
- Let the vegetables wilt and the sauce thicken.
- Check and adjust seasoning
- Stir in the cheese and make sure the consistency isn’t too liquidy but don’t dry it out
- Remove from heat
- Take a 13×8 sheet pan and spray it with a cooking spray and pour the sauce in the greased pan
- Cut the puff pastry into squares
- Brush an egg over
- Bake at 400°F for 35 mins or till the pastry is golden brown on top.
- Serve hot or cold with some hot sauce
Notes
- You can use carrots or peas in this instead of kale if you’d like.
- You can use heavy cream instead of half and half
- Half and half is half milk and half heavy cream
- You can also use phyllo dough sheets if you don’t have access to puff pastry. You can crinkle it over and brush egg wash
- Prep Time: 10 mins
- Cook Time: 1 hour
Reviews
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3 Comments
-
Sara
Made this over the weekend! Too good
Definite crowd pleaser -
Mahreen
Absolutely delicious. Works with may vegetables o have on hand and my four boys love it. We’ve made twice already and it’s definitely on rotation.
Tried the recipe immediately after watching it on instagram.. The ultimate comfort food, so so delicious and perfect for the upcoming fall season 😍😍.