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Marium Hosein - Sheet Pan Chicken Pie

Sheet Pan Chicken Pie

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  • Total Time: 1 hour 10 minutes
  • Yield: 6-8 people 1x

Ingredients

Units Scale
  • 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

  1. In a large pot met the butter over medium high heat
  2. Stir fry the celery till soft (2-3 minutes)
  3. Stir in the chicken and add the flour.
  4. Stir for 2 minutes so the rawness of the flour goes away.
  5. Add in the liquid and keep stirring.
  6. Add all the seasonings and the remainder of the vegetables.
  7. Let the vegetables wilt and the sauce thicken.
  8. Check and adjust seasoning
  9. Stir in the cheese and make sure the consistency isn’t too liquidy but don’t dry it out
  10. Remove from heat
  11. Take a 13×8 sheet pan and spray it with a cooking spray and pour the sauce in the greased pan
  12. Cut the puff pastry into squares
  13. Brush an egg over
  14. Bake at 400°F for 35 mins or till the pastry is golden brown on top.
  15. 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
  • Author: Marium Hosein
  • Prep Time: 10 mins
  • Cook Time: 1 hour