Quick and easy sheet pan chicken pot pie is loaded with chicken, fresh veggies and topped with a crisp shell.

Dinner in a flash.

We love quick and easy dinners! This sheet pan chicken pot pie is top on our list! It is loaded with chicken, fresh vegetables, a rich cream cheese broth and topped with a crisp shell. Seriously this is a meal that the whole family will enjoy!

I love being able to whip up a quick dinner. This is one of those recipes that you can substitute little things to make it even quicker. One of my favorite tricks is a Costco rotisserie chicken. I shred it while it’s still hot and just put the chicken in a tupperware. This recipe only uses about half of the chicken. If you’re short on time, just use frozen veggies. You don’t even have to heat them you can toss them in the broth frozen. Sometimes finding puff pastry sheets are tricky so I use Pillsbury crescent rolls. Two on top and two on bottom. Best thing is you can buy a box at Costco for twice as many as you can get at the grocery store for the same amount.

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Sheet Pan Chicken Pot Pie

Quick and easy sheet pan chicken pot pie is loaded with chicken, fresh veggies and topped with a crisp shell.

Prep Time

25 minutes

Cook Time

20 minutes

Servings

Ingredients

• 2 tablespoons butter
• 4 stalks celery diced
• 4 carrots diced
• 1 onion diced
• 2 red potatoes diced
• 2 teaspoons minced garlic
• salt and pepper to taste
• 1/4 cup flour
• 2 cups chicken broth
• 1 8 ounce package of cream cheese
• 2 cups shredded rotisserie chicken
• 1/2 cup frozen peas
• 4 12 oz. packages of crescent rolls
• 2 tablespoons parsley

Prep Time 25 minutes Cook Time 20 minutes Servings Ingredients 2 tablespoons butter 4 stalks celery diced 4 carrots diced 1 onion diced 2 red potatoes diced 2 teaspoons minced garlic salt and pepper to taste 1/4 cup flour 2 cups chicken broth 1 8 ounce package of cream cheese 2 cups shredded rotisserie chicken 1/2 cup frozen peas 4 12 oz. packages of crescent rolls 2 tablespoons parsley

Instructions

1. Preheat oven to 400 degrees F.
2. Melt butter in a large saucepan over medium-high heat.
3. Add celery, carrots, onion and potatoes. Saute for 8-10 minutes, or until vegetables begin to soften.
4. Add garlic and season with salt and pepper.
5. Mix in flour, chicken broth and cream cheese. Let cook for 5 more minutes, stirring constantly.
6. Fold in chicken and peas.
7. Grease a sheet pan and place 2 packages of crescent rolls on bottom to form a crust.
8. Pour mixture onto crust. Put remaining 2 packages of crescent rolls on top of pie filling. You can be creative or just place them on top.
9. Cook for 25-30 minutes, or until the top is golden brown.
10. Remove from oven and garnish with fresh parsley. Serve and enjoy!

Recipe Notes

Recipe adapted from Six Sisters Stuff: Sheet Pan Chicken Pot Pie Recipe

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I was a little worried when I made an entire sheet pan of chicken pot pie. Usually when I cook a meal we end up eating it all week. But this one was gone in a flash. My husband bundled up the leftovers and ate it for lunch that week. I was a little nervous that it would taste weird with soggy crusts but that was not an issue. My kids loved it too! Total success.

Bringing the taste of home right to the table.

So bring the taste of home right to your dinner table with this quick and easy chicken pot pie. If you like simple, give my Chicken Divine a try. It is a family favorite and always a hit at our house.