There’s nothing I love more than feeling warm and cozy when it’s cold outside. And when it comes to meals that make me feel this way, nothing beats chicken potpie. This sheet-pan chicken potpie is a twist on the classic comfort food, with a creamy, hearty filling spread onto a sheet pan instead of into a pie plate, and a topping of puff pastry instead of pie crust that ensures there’s enough golden-brown pastry for every single forkful.

Shortcut ingredients including frozen veggies, shredded rotisserie chicken and refrigerated puff pastry make prepping this crowd-sized recipe a breeze.

Ingredients for Sheet-Pan Chicken Potpie

• Puff pastry: Cut the store-bought puff pastry into strips and use them as a buttery, flaky topping for the chicken potpie. Feel free to use homemade puff pastry if you have it; it’s a fun baking project to try sometime if you’ve got a few hours on your hands.
• Veggies: The savory filling includes classic potpie veggies, including peas, corn, carrots, green beans and onions. Using a frozen bag of mixed vegetables makes the prep work a breeze.
• Heavy cream: Heavy cream adds a rich flavor to the filling.
• Chicken broth: Chicken broth adds a savory, concentrated chicken flavor to the filling. Use a low-sodium variety to control the salt level in the final dish.
• Shredded rotisserie chicken: This sheet-pan chicken potpie recipe uses store-bought rotisserie chicken. You could also use leftover shredded or cubed chicken breast or chicken thighs for this recipe. Use any leftovers in another rotisserie chicken recipe.
• Flour or cornstarch: Flour helps to thicken the savory filling. You could also use cornstarch as a thickener.
• Egg: A beaten egg is used to create an egg wash that’s brushed onto the pastry strips, giving them a shiny, golden brown finish once baked.

Taste of Home