Sheet Pan Chicken Pot Pie
Yields: 4-6 servings
 
Ingredients
  • 2 tablespoons unsalted butter
  • 2 cups chopped carrot
  • 1 cup chopped celery
  • ½ cup chopped yellow onion
  • 1 clove garlic, minced
  • 1½ teaspoons kosher salt
  • ¾ teaspoon ground black pepper
  • 1 cup low-sodium chicken broth
  • 3 tablespoons all-purpose flour
  • 1½ cups heavy whipping cream
  • 3 cups shredded cooked chicken
  • 1 cup frozen peas, thawed
  • 1 tablespoon chopped fresh parsley
  • ½ (14.1-ounce) package refrigerated piecrusts, room temperature
  • Garnish: chopped fresh parsley
Instructions
  1. Preheat oven to 400°. Place a sheet of foil on bottom rack of oven. Spray a small 13x9-inch rimmed baking sheet with cooking spray.
  2. In a large saucepan, melt butter over medium-high heat. Add carrot, celery, onion, garlic, salt, and pepper; cook until vegetables are crisp-tender, about 5 minutes. Add broth and flour, stirring until combined. Add cream; cook, stirring occasionally, until slightly thickened, about 6 minutes. Stir in chicken, peas, and parsley. Pour mixture into prepared pan.
  3. On a lightly floured surface, roll dough into a 16x11-inch rectangle. Cut dough into 11 (1-inch-wide) strips. Arrange dough strips in a lattice pattern on top of filling. Trim dough strips, and gently press to seal.
  4. Bake until golden brown and bubbly, 35 to 40 minutes. Garnish with parsley, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/sheet-pan-chicken-pot-pie/