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!
0 $type={blogger}:
Enregistrer un commentaire