Ingredients:
For the filling:
- 2 cups cooked, shredded or diced chicken (rotisserie chicken works great)
 - 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
 - 1 cup diced potatoes (pre-cooked until tender)
 - 1 small onion, finely chopped
 - 3 tablespoons butter
 - 3 tablespoons all-purpose flour
 - 1 ½ cups chicken broth
 - 1 cup milk (or heavy cream for a richer filling)
 - 1 teaspoon garlic powder
 - 1 teaspoon dried thyme (or fresh thyme leaves)
 - Salt and pepper to taste
 
For the crust:
- 1 sheet of store-bought puff pastry or pie dough (thawed)
 - 1 egg (beaten, for egg wash)
 - 1 tablespoon milk (to mix with egg for brushing)
 
Instructions:
- 
Preheat the oven: Set to 400°F (200°C) and lightly grease a large sheet pan.
 - 
Prepare the filling:
- In a large skillet over medium heat, melt butter and sauté the onions until softened.
 - Stir in the flour and cook for 1-2 minutes to remove the raw flour taste.
 - Gradually add chicken broth and milk, whisking constantly until the sauce thickens.
 - Season with garlic powder, thyme, salt, and pepper.
 - Stir in the cooked chicken, mixed vegetables, and diced potatoes. Remove from heat and let it cool slightly.
 
 - 
Assemble the pot pie:
- Pour the filling evenly onto the prepared sheet pan.
 - Roll out the puff pastry or pie dough to fit over the filling. Place it on top, tucking in or crimping the edges.
 - Brush the top with the egg wash (egg beaten with milk) for a golden finish.
 - Cut a few small slits in the crust to allow steam to escape.
 
 - 
Bake:
- Place the sheet pan in the oven and bake for 25-30 minutes, or until the crust is golden brown and crispy.
 - Let it cool for a few minutes before slicing and serving.
 
 
Tips:
- Use pre-cooked chicken for a quicker prep time.
 - Add a sprinkle of shredded cheese under the crust for extra flavor.
 - If you prefer a flakier crust, use two layers of puff pastry (one on the bottom and one on top).
 
Enjoy your sheet pan chicken pot pie—it's perfect for a cozy family dinner!

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