Sheet-Pan Chicken Potpie
Sheet-pan chicken potpie is for the crust lovers. This variation spreads the filling over a wider surface, enabling a higher crust-to-filling ratio. Dovetailing Tip: Shred an additional pound of chicken to use in Rich Buffalo Chicken Chili on day 3.
Prep time:
Cook time:
Serves: 8
Calories per serving: 132
Ingredients:
Cook time:
Serves: 8
Calories per serving: 132
2 tablespoons unsalted butter
1 cup chopped onions
1 cup chopped celery
1 teaspoon minced garlic
1/3 cup all-purpose flour
2 1/2 cups chicken broth
1/2 cup heavy whipping cream
1 teaspoon minced fresh thyme
1 teaspoon salt
1/2 teaspoon pepper
3 cups shredded rotisserie chicken
1 package (10 ounces) frozen mixed vegetables
1 package (17.3 ounces) frozen puff pastry, thawed
All-purpose flour, for dusting
1 large egg, room temperature, beaten
Directions:
Preheat the oven to 400°F. Spray an 18x13-inch rimmed baking sheet with cooking spray and set it aside. Editor's Tip: If you don't have an 18x13-inch baking sheet, you could also use a 15x10x1-inch one instead. A 13x9-inch casserole dish would also work in a pinch.
Melt the butter in a large skillet over medium heat. Add the diced onion and celery and cook them until they're soft, about five to six minutes. Add the garlic and cook until it's fragrant, about 30 to 60 seconds. Whisk in the flour and cook it until it's lightly browned, about one to two minutes. Add the chicken broth and heavy cream and whisk until they're smooth. Stir in the thyme, salt and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cook it until it's slightly thickened, stirring frequently, about 10 minutes. Stir in the chicken and frozen mixed vegetables. Pour the chicken mixture into the prepared baking sheet and spread it into an even layer.
Stack two puff pastry sheets on top of each other on a lightly floured surface. Roll the pastry into a 13x13-inch square. Use a pizza wheel or pastry cutter to slice the pastry into 1-inch-thick strips. Lay the pastry strips on top of the filling, covering it completely. Brush the pastry with the beaten egg. Editor's Tip: If you use a different baking pan or dish, cut the pastry strips accordingly so that they cover the filling.
Bake the potpie for 35 to 40 minutes or until the pastry is golden brown and the filling is bubbling. Let the mixture cool for 10 minutes before cutting it into squares and serving it.
Source: tasteofhome.com
Melt the butter in a large skillet over medium heat. Add the diced onion and celery and cook them until they're soft, about five to six minutes. Add the garlic and cook until it's fragrant, about 30 to 60 seconds. Whisk in the flour and cook it until it's lightly browned, about one to two minutes. Add the chicken broth and heavy cream and whisk until they're smooth. Stir in the thyme, salt and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cook it until it's slightly thickened, stirring frequently, about 10 minutes. Stir in the chicken and frozen mixed vegetables. Pour the chicken mixture into the prepared baking sheet and spread it into an even layer.
Stack two puff pastry sheets on top of each other on a lightly floured surface. Roll the pastry into a 13x13-inch square. Use a pizza wheel or pastry cutter to slice the pastry into 1-inch-thick strips. Lay the pastry strips on top of the filling, covering it completely. Brush the pastry with the beaten egg. Editor's Tip: If you use a different baking pan or dish, cut the pastry strips accordingly so that they cover the filling.
Bake the potpie for 35 to 40 minutes or until the pastry is golden brown and the filling is bubbling. Let the mixture cool for 10 minutes before cutting it into squares and serving it.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.