Ingredients
Filling
- 4 tablespoons unsalted butter
- 0.75 cup chopped yellow onion
- 1 cup finely diced celery
- 1.5 cups finely diced carrots ¼-inch dice
- 2 cloves garlic minced
- 50 g all-purpose flour about 1/3 cup plus 1 tablespoon; weigh for accuracy
- 2.5 cups unsalted chicken stock
- 1 cup whole milk
- 3 cups cooked skinless chicken breast chopped; 420 g
- 1 cup frozen green peas
- 0.5 teaspoon fine salt
- 0.5 teaspoon ground black pepper
Pastry
- 1 17.3-ounce package frozen puff pastry 2 sheets, thawed according to package but kept cool
Equipment
- 18-by-13-inch sturdy metal half-sheet pan with rim at least 1 inch high
- Large deep skillet or 5-quart saucepan
- Wooden spoon and whisk
- Knife or pizza wheel
- Instant-read thermometer
- Two oven mitts
Instructions
Prepare the filling
- Heat the oven to 400°F (200°C) with a rack in the middle. Set a sturdy 18-by-13-inch metal half-sheet pan with a rim at least 1 inch high on a heatproof surface.
- Melt the butter in a large deep skillet over medium heat. Add onion, celery, and carrots. Cook for 8–10 minutes, stirring, until the carrots are nearly tender. Add the garlic and cook for 30 seconds.
- Stir in the flour and cook for 1 minute. Gradually whisk in the stock, then milk. Bring to a gentle simmer, stirring; cook for 4–5 minutes, until the sauce coats a spoon. Fold in chicken, peas, salt, and pepper. Heat for 2 minutes and remove from the heat.
Top and bake
- Spread the warm filling evenly in the sheet pan, leaving at least ¼ inch below the rim. If needed, place excess filling in a separate oven-safe dish rather than overfilling the pan.
- Cut each cool pastry sheet into four equal rectangles, giving eight pieces total. Arrange on the filling in two rows of four, leaving small gaps between pieces. Do not stretch the dough or add a bottom crust.
- Bake for 25–35 minutes, until the pastry has risen and is golden, its underside looks baked rather than gummy, and the filling bubbles and reaches 165°F (74°C) in the center. If pastry darkens early, loosely shield it with foil and keep baking until the filling is hot.
- Rest for 5 minutes. Serve one pastry rectangle with one-eighth of the filling per person.
Nutrition
Serving: 1 serving (1/8 batch)Calories: 556kcalCarbohydrates: 40.7gProtein: 25.4gFat: 32.1gSaturated Fat: 10.6gCholesterol: 63mgSodium: 427mgPotassium: 417mgFiber: 3gSugar: 5gCalcium: 76mgIron: 2.9mg
Video
Video: Food Network Kitchen demonstrates chicken pot pie baked on a rimmed half-sheet pan with puff pastry. Its version uses overlapping pastry strips and a broth-based gravy; this recipe uses eight separate pastry lids, milk and peas. Follow the pan, filling and baking instructions above.
Notes
Total time excludes cooking the chicken and thawing the pastry; follow the pastry package directions in advance.
Nutrition uses unseasoned cooked chicken breast, unsalted stock, and generic frozen puff pastry; pastry brands and seasoned rotisserie chicken can change the estimate.
The half-sheet dimensions and headroom are essential. Do not use a rimless cookie sheet or automatically substitute a small tray.
Ingredient-based estimate, not laboratory analysis. Uses specified gram weights and yield; all cooking fat and sauce counted, no optional toppings. Actual brands, cooking losses, and serving portions vary.
Nutrition uses unseasoned cooked chicken breast, unsalted stock, and generic frozen puff pastry; pastry brands and seasoned rotisserie chicken can change the estimate.
The half-sheet dimensions and headroom are essential. Do not use a rimless cookie sheet or automatically substitute a small tray.
Ingredient-based estimate, not laboratory analysis. Uses specified gram weights and yield; all cooking fat and sauce counted, no optional toppings. Actual brands, cooking losses, and serving portions vary.
