Description
Make classic chicken pot pie flavors on a single sheet pan for easy preparation and cleanup. This recipe uses a simple biscuit topping.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (8 ounces) refrigerated biscuit dough
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in flour, thyme, salt, and pepper. Cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth and heavy cream until the mixture thickens into a sauce.
- Remove the skillet from the heat. Stir in the cooked chicken, peas, and corn.
- Pour the filling mixture onto the prepared sheet pan, spreading it into an even layer.
- Separate the biscuit dough pieces. Place the biscuits evenly spaced on top of the filling mixture.
- Bake for 18 to 22 minutes, or until the biscuits are golden brown and the filling is bubbly.
- Let cool slightly before serving directly from the sheet pan.
Notes
- You can use leftover rotisserie chicken for faster preparation.
- If you prefer a full crust, use puff pastry instead of biscuits and cover the entire filling before baking.
- For richer flavor, substitute half of the heavy cream with half-and-half.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6
- Sodium: 750
- Fat: 28
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 30
- Cholesterol: 110