Sheet Pan Chicken Pot Pie
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This Sheet Pan Chicken Pot Pie has all the cozy comfort of the classic dish, baked in a convenient pan for easy prep and serving. A creamy filling of chicken, vegetables, and herbs is tucked under a flaky, golden crust that cooks faster than the deep dish alternative. Hearty enough for Sunday dinner yet simple enough for weeknights. Try it once, and you’ll never look back at frozen pot pies again!
Table of Contents
WHY YOU’LL LOVE THIS CHICKEN POT PIE BAKE
- Perfect balance: Just the right ratio of creamy filling to buttery crust.
- Big batch: 8 servings per sheet pan.
- Easy prep: Use refrigerated pie crust and cooked chicken.
- Customizable: Swap in different meats and veggies.
- Faster cooking: Bakes in 35 minutes or less!
Sheet Pan Chicken Pot Pie
Chicken pot pie has always been one of those meals that instantly transports me back to childhood. The smell of that buttery crust mingling with creamy filling is enough to make me weak in the knees.
But let’s be real… traditional pot pies can be fussy. That’s why I fell in love with this sheet pan version! It’s the same bubbling comfort but with half the work.
The crust-to-filling ratio is spot on, and the whole thing bakes up in one beautiful golden slab that’s perfect for sharing.
Honestly, this chicken pot pie bake is so cozy and satisfying, it could win over even the biggest skeptic.
Love comfort food? You’ll also want to check out my Skillet Ravioli and Sausage and cozy 30 Minute Chicken and Dumplings!
And instead of getting takeout, try my Sheet Pan Sweet and Sour Meatballs for the same comfort but at a fraction of the price!
INGREDIENT NOTES
- Pie Crusts: Refrigerated crusts keep this chicken pot pie bake recipe simple, but puff pastry is an upgrade if you’re feeling fancy.
- Chicken: Rotisserie chicken works beautifully, or sub with leftover turkey.
- Vegetables: Use fresh for best texture, but a 16-ounce frozen veggie mix works in a pinch.
- Herbs: Dried thyme and parsley keep it easy, but fresh rosemary, thyme, or sage will give it that Sunday-dinner flavor.
VARIATIONS
Turkey Swap: Perfect way to use up holiday leftovers.
Veggie-Loaded: Add mushrooms, green beans, or diced potatoes.
Cheesy Twist: Stir 1 cup shredded cheddar into the filling before baking.
Extra Fun: Make rustic pie crust shapes with seasonal cookie cutters.
Puff Pastry Upgrade: Swap the pie crust strips for puff pastry sheets for extra flakiness.
SERVING SUGGESTIONS
- Keep It Simple: Add a fresh green salad with balsamic vinaigrette.
- Extra Veggies: Roasted Brussels sprouts, green beans, or broccoli are an easy side.
- Bread: Fluffy dinner rolls or cheddar bay biscuits help mop up every last drop!
- Drink Pairing: A crisp white wine or sparkling apple cider contrasts the rich filling.
BAKED CHICKEN POT PIE FAQ
Yes, the pot pie filling can be prepped up to 2 days in advance. Allow it to cool, then store in the refrigerator until you’re ready to bake.
If you’re short on time, you can lay the pie dough directly over the filling and cut lots of vents. Or, make longer slices in the dough so it naturally bakes into strips!
The important part is plenty of gaps for the steam to escape so the filling thickens and the dough becomes flaky and crispy.
Sure! Though you’ll likely need an extra sheet of dough to make it all work. Line the sheet pan with parchment, then cover with 1 ½ pie crusts and bake for about 10 minutes.
Allow it to cool before adding the cooled filling, then slice the remaining 1 ½ pie crusts into strips and bake again.
Warm slices in the microwave for 1-2 minutes or reheat larger portions of baked chicken pot pie in the oven at 350°F until warmed through.
I’ve tested just about every shortcut pot pie you can imagine: mini muffin tins, biscuit-topped, puff pastry lids… you name it.
But the sheet pan method is by far the most reliable for getting the perfect balance of filling and crust.
The shallow pan helps the sauce reduce just enough, so it’s creamy without being soupy, and the wide surface area ensures the crust gets perfectly golden.
It’s proof that sometimes, the simplest tweaks are the most genius!!
DONNA’S PRO TIPS
- Cool the Filling: Don’t skip this step! Hot filling will steam the crust and make it soggy.
- Egg Wash Magic: That glossy bakery finish comes from the egg wash. Don’t be shy with it.
- Prevent Spills: Always use a foil-lined pan beneath the sheet pan. Pot pie filling loves to bubble over.
- Cut Vents: A few gaps in the crust are essential for steam release and flaky layers.
- Crowd Pleaser: Sheet pan chicken pot pie is perfect for potlucks or family dinners. Cut into squares and serve family-style.
TOOLS NEEDED
- Large Skillet: To prepare the chicken and veggie filling.
- 13×18-inch Half Sheet Baking Pans: Use one for the meal and another underneath to catch drips.
- Pizza Cutter or Sharp Knife: For cutting the pie crust into strips.
- Spatula: To stir the pot pie filling and spread it into the sheet pan.
- Pastry Brush: To apply the egg wash over the crust.
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy Sheet Pan Recipes
Sheet Pan Chicken Pot Pie
Ingredients
- 4 tablespoons unsalted butter
- 3 large carrots, peeled and chopped (about 2 ½ cups)
- 2 large stalks celery, chopped (about 1 ¼ cups)
- 1 large yellow onion, diced (about 1 ¼ cups)
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 2 cups chicken stock
- 1 cup heavy cream
- 4 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 2 refrigerated pie crusts
- 1 egg, beaten with 1 tablespoon water (for egg wash)
Instructions
- Preheat the Oven: Preheat oven to 400°F. Lightly grease a 13 x 18-inch sheet pan with a 1-inch rim.
- Cook the Vegetables: In a large skillet, melt the 4 tablespoons unsalted butter over medium heat. Add the 3 large carrots, 2 large stalks celery, 1 large yellow onion, and 3 cloves garlic. Sauté until softened and tender-crisp, about 5–8 minutes.
- Make the Sauce: Sprinkle 1/3 cup all-purpose flour, 2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried parsley over the vegetables. Stir and cook for 2 minutes. Slowly stir in the 2 cups chicken stock and 1 cup heavy cream. Cook, stirring frequently, until thick and bubbly, about 5–6 minutes.
- Add Chicken and Peas: Stir in the 4 cups cooked chicken and 1 cup frozen peas. Taste and adjust seasonings as needed. Remove from heat and allow the filling to cool slightly while preparing the crust.
- Prepare the Crust: Roll out 2 refrigerated pie crusts into a 10 x 15-inch rectangle. Using a pizza cutter or knife, cut into 1-inch strips (or use cookie cutters for fun shapes).
- Assemble the Pot Pie: Spread the chicken mixture evenly in the sheet pan. Lay crust strips across the short side of the pan, leaving gaps for steam to escape. Press strips lightly to the pan edges. Brush with egg wash.
- Bake: Place a foil-lined baking sheet on the rack beneath the pie to catch spills. Bake uncovered for 30–35 minutes, or until crust is golden brown and filling is bubbling.
- Rest and Serve: Let cool 10–15 minutes before slicing. Garnish with fresh parsley if desired.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
