Sheet Pan Chicken Pot Pie With Puff Pastry

Place the chicken pot pie crust outlines on a tray.

Sheet pan chicken pot pie with puff pastry. Once melted add the onion and cook for 2 minutes stirring occasionally. Place the puff pastry over the hot chicken mixture letting the ends extend over the sides of the skillet. 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.

Hidden beneath the crust are tender chicken pieces carrots celery and potatoes in a sauce comprised of homemade chicken stock white. The ultimate comfort food any time of the year but especially during the cooler seasons is simplified by using a frozen puff pastry crust. Preheat the oven to 400 degrees F.

Slowly stir in the broth and cream cooking until bubbly and thickened. This yields a super flaky delectable crust that compliments the savory creamy filling. Thaw one puff pastry sheet by setting out on waxed paper 40 minutes before meal prep.

Stir in the flour salt pepper and oregano until well blended. Stir in peas and carrots and remove from the heat. Then gently place the puff pastry sheet on top of the filling folding the sides and edges.

Place one sheet in the refrigerator covered with plastic wrap until ready. In a large mixing bowl combine frozen veggies cooked chicken cream of chicken soup milk and shredded cheddar. -Bake for 5 minutes or until dough has risen and turned light golden brown.

Roll out the puff pastry on a parchment-covered sheet pan. Dust a surface with flour unfold 2 sheets of Puff Pastry and roll out to 917 each. In a small bowl whisk together the egg and the water.