All Crust Sheet Pan Chicken Pot Pie

Place the chicken pot pie onto the parchment-covered sheet pan and bake for about 40 minutes or until the top is golden brown and flaky and the filling is bubbling up through the vents.

All crust sheet pan chicken pot pie. Lightly spray a small 1015 jelly roll pan with cooking spray. February 18 If your favorite part of chicken pot pie is the crust THIS IS FOR YOU. In a large saucepan melt butter over medium heat.

Press the edges of the crusts together. Use a sharp knife to cut off any excess dough hanging over the sides. 2 days agoIf your pastry requires it chill the pot pie for 20-30 minutes while you preheat your oven to 375 degrees.

Fill the crust with the chicken and vegetable mixture. INGREDIENTS Nutrition 2 10 34 ounce cans cream of potato soup 1 16 ounce can Veg-All drained 2 cups cooked chicken diced 1 2 cup milk 1 2 teaspoon thyme 1 2 teaspoon black pepper 2 9 inch frozen pie crusts thawed deep dish 1 egg lightly beaten optional DIRECTIONS Combine first 6. Place the prepared pie in the preheated oven and bake for 1 hour.

Let the pie rest for about 15-20 minutes. Add the butter to the pot and melt over medium heat. Mix pot pie ingredients pour into 9 x13 pan.

Transfer the mixture to a pie dish. Using a sharp knife carefully make a few slits to vent the top crust. Ingredients Meat 1 Rotisserie chicken Produce 2 Carrots large 2 stalks Celery 1 14-ounce bag Pearl onions frozen 2 tsp Thyme fresh leaves Refrigerated 1 Egg large Canned goods 3 cups Chicken broth low-sodium.

Slowly whisk in chicken broth. Place the pot pie onto a parchment-covered sheet pan and place it into the oven and bake at 375 degrees for about 40 minutes or until the top is golden brown and flaky. Get All-Crust Sheet Pan Chicken Pot Pie Recipe from Food Network Find this Pin and more on Meats.