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
25minutes
Cook Time
20minutes
Prep Time
25minutes
Cook Time
20minutes
Ingredients
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