Sheet Pan Chicken Pot Pie Puff Pastry

Weave the strips of puff pastry over the chicken pot pie filling tucking the excess dough inside the baking dish or trimming any excess pastry dough that overlaps the sides of the baking dish.

Sheet pan chicken pot pie puff pastry. Place a little flour under the pastry and on top and roll it until it fits the size of the pie dish or pan youre using for this recipe. Place the chicken pot pie crust outlines on a tray. Preheat the oven to 400 degrees F.

On a lightly floured surface roll puff pastry into a 10-inch square. Whisk the egg and water together in a small bowl to make an egg wash. Slowly stir in the broth and cream cooking until bubbly and thickened.

To make the pastry squares roll out one puff pastry sheet into a 12-inch square then using a paring knife or. Once melted add the onion and cook for 2 minutes stirring occasionally. For the bottom crust.

A pretty patchwork pastry top gives this chicken pot pie a new look. Add the butter to a medium saucepan over medium heat. Add the onion and cook for about 2 minutes until the onion is tender.

In a large skillet melt the butter over medium heat. Boil chicken breasts until cooked through and cut into bite-sized pieces. -Bake for 5 minutes or until dough has risen and turned light golden brown.

In a large mixing bowl combine frozen veggies cooked chicken cream of chicken soup milk and shredded cheddar. Puff Pastry that requires buying. There are two parts to this dish.