Description
A comforting and easy Sheet Pan Chicken Pot Pie that combines classic flavors with a modern twist. Perfect for family dinners and gatherings!
Ingredients
Scale
- 1 pound chicken breast, cooked and shredded
- 2 cups mixed vegetables (peas, carrots, and corn)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 refrigerated pie crust
- 1 egg (for egg wash)
Instructions
- Preheat the oven to 425°F (220°C).
- Combine the shredded chicken with mixed vegetables, cream of chicken soup, and chicken broth.
- Add onion powder, garlic powder, salt, and pepper, stirring until well blended.
- Roll out the pie crust on a sheet pan, allowing for a healthy overhang.
- Pour the chicken mixture evenly onto the center of the crust.
- Fold the overhanging crust over the filling to create a border.
- Brush the edges with a beaten egg.
- Bake for 25-30 minutes until golden brown.
- Cool slightly before slicing and serving.
Notes
Customize with your favorite veggies, and feel free to use leftover chicken for quicker prep. Can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg