By Elise BauerView →
WEEKEND COMFORT
This 5-Ingredient Sheet Pan Chicken Pot Pie Makes Weeknight Dinner Easy
★★★★★
5.0 (230)|(2 Reviews)Tender shredded chicken, sweet peas and carrots in creamy herb gravy topped with golden puff pastry biscuits.
S
By Sara Bir (Recipe Developer)•Published May 18, 2026
⏱ 50 mins
Simply Recipes / Sara Bir🔥 460 kcal
WHY MAKE THIS
- Maximum crust-to-filling ratio thanks to the wide sheet pan surface.
- Ready in 50 minutes using rotisserie chicken and pre-rolled pastry.
- A complete dinner with vegetables and protein all in one pan.
WEEKEND COMFORT
This 5-Ingredient Sheet Pan Chicken Pot Pie Makes Weeknight Dinner Easy
Traditional pot pie takes over an hour and dirty multiple bowls and pie plates. This sheet pan shortcut spreads the creamy chicken filling across a shallow pan, then bakes golden puff pastry crowns right on top for maximum crispy crust in every bite.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings6 servings
Scale Recipe:
📱Keep Screen Awake While Cooking
Ingredients
- 4 cups cooked chicken (shredded rotisserie works best)
- 1 bag (16 oz) frozen peas, carrots, and corn medley
- 2 cans (10.5 oz each) condensed cream of chicken soup
- 1/2 cup whole milk or chicken broth
- 1 sheet frozen puff pastry or 1 can refrigerated biscuit dough, cut into squares
- 1 egg beaten with 1 tbsp water (egg wash for pastry)
Directions
1
Mix filling on the sheet pan
Preheat oven to 400°F (200°C). In a rimmed baking sheet, stir together chicken, frozen vegetables, soup, milk, 1/2 tsp salt, and black pepper.
2
Arrange pastry topper
Cut puff pastry into 12 squares or diamonds. Arrange over top of filling with slight spaces between. Brush tops lightly with egg wash.
3
Bake until golden and bubbly
Bake for 35-40 minutes until gravy bubbles vigorously around the edges and pastry is deep golden and flaky.
💡 CHEF'S PRO TIPS
- Keep puff pastry chilled until right before topping so it puffs high.
- Use a rimmed half-sheet pan to prevent bubbling gravy from spilling.
Nutrition Facts
Per ServingCalories460 kcal
Protein32g
Carbs36g
Total Fat22g
Sodium: 680mg
Fiber: 3g
Sugar: 2g
Community Reviews & Ratings
2 cooks have shared their thoughts on this recipe
S
Sarah M.★★★★★
This has completely replaced my normal avocado toast! The beans blend so well you cannot even tell, and I stay full until lunchtime!
D
David K.★★★★★
Great trick for adding protein without cooking eggs on busy mornings. Added a pinch of red pepper flakes and lemon zest—delicious.
