# Sheet Pan Chicken Pot Pie Recipe
## Introduction
Sheet pan chicken pot pie is a convenient and hearty twist on the classic comfort food. This one-pan meal features tender chicken and colorful vegetables enveloped in a creamy sauce, all topped with flaky pastry. It’s perfect for busy weeknights and gatherings alike.
## Origin
The concept of chicken pot pie dates back to ancient times, with variations found in different cultures. The sheet pan version simplifies the traditional method, making it more accessible while retaining the comforting essence of the dish.
## Cultural Significance
Chicken pot pie is a beloved comfort food in many Western cultures, symbolizing warmth and family gatherings. It often evokes nostalgia, representing home-cooked meals and togetherness, particularly during colder months.
## Ingredients
### For the Filling:
– 1 lb boneless, skinless chicken thighs or breasts, diced
– 2 cups mixed vegetables (carrots, peas, corn)
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1/4 cup all-purpose flour
– 2 cups chicken broth
– 1 cup heavy cream
– 1 tsp dried thyme
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
### For the Topping:
– 2 sheets of refrigerated puff pastry or pie crusts
– 1 egg, beaten (for egg wash)
## Optional Additions
– Fresh herbs (parsley, rosemary)
– Hot sauce for extra flavor
– Cheese (cheddar or parmesan) for a richer filling
## Tips for Success
1. Ensure the chicken is cooked thoroughly before adding the sauce.
2. Use a mixture of fresh and frozen vegetables for convenience.
3. Allow the filling to cool slightly before topping with pastry for better texture.
## Instructions
1. **Preheat Oven**: Preheat your oven to 400°F (200°C).
2. **Cook Chicken**: In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until browned and cooked through. Remove and set aside.
3. **Sauté Vegetables**: In the same skillet, add onion and garlic, cooking until softened. Add mixed vegetables and cook for a few minutes.
4. **Make Sauce**: Sprinkle flour over the vegetables and stir to coat. Gradually add chicken broth and heavy cream, stirring constantly until the mixture thickens. Stir in thyme, salt, pepper, and the cooked chicken.
5. **Prepare Sheet Pan**: Pour the filling onto a large baking sheet, spreading it evenly.
6. **Add Pastry**: Roll out the puff pastry or pie crusts to fit over the filling. Lay the pastry over the filling and trim any excess. Cut slits in the top for steam to escape. Brush with beaten egg.
7. **Bake**: Bake for 25-30 minutes, or until the pastry is golden brown and flaky.
8. **Serve**: Let cool slightly before slicing and serving.
## Description
Sheet pan chicken pot pie is a comforting dish that combines the rich flavors of chicken and vegetables in a creamy sauce, all encased in a golden, flaky pastry. Each bite offers a satisfying mix of textures, making it a family favorite.
## Nutritional Information (per serving, approx. 8 servings)
– Calories: 450
– Protein: 25g
– Carbohydrates: 40g
– Fat: 24g
– Fiber: 3g
## Conclusion
Sheet pan chicken pot pie is a delightful and practical twist on a classic comfort food. It’s easy to prepare, filling, and perfect for sharing with loved ones.
## Recommendation
For a lighter version, consider using a whole grain crust and substituting half-and-half for the heavy cream. You can also load up on more vegetables to boost the nutritional value without sacrificing flavor.
## Embracing Healthful Indulgence
Feel free to customize the recipe with your favorite vegetables or use leftover rotisserie chicken for a quicker option. This way, you can enjoy a comforting meal that also aligns with your health goals.