Recipe of the Day AllCrust Sheet Pan Chicken Pot Pie Food Network

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Preheat oven to 400°F and grease a 13x18-inch sheet pan with nonstick spray. Set aside. In a large saucepan over medium-high heat, melt the butter. Add carrot, celery, onion, garlic, and thyme, and season with salt and pepper. Cook until the vegetables are tender but still crisp, about 5 minutes.

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Add the peas and chicken to the sauce. Roll out one pastry sheet into a 16-inch square on a lightly floured surface. Cut into 26 (3-inch) squares. Place the squares, slightly overlapping on top of the chicken mixture. In a small bowl, whisk the egg with 1 tbsp water. Brush the egg wash over the puff pastry.

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Melt butter in a large saucepan over medium-high heat. Add celery, carrots, onion and potatoes. Saute for 8-10 minutes, or until vegetables begin to soften. Add garlic and season with salt and pepper. Mix in flour, chicken broth and cream cheese. Let cook for 5 more minutes, stirring constantly. Fold in chicken and peas.

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Instructions. Preheat oven to 400°. Lightly spray a small 10×15 jelly roll pan with cooking spray. In a large saucepan, melt butter over medium heat. Add carrot, celery, garlic, salt, and pepper, cook until vegetables are crisp-tender, about 5 minutes. Whisk in broth and flour, stirring until combined.

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STEP 5. ASSEMBLE THE "PIE". Spray a 13x18" half-sheet baking pan with cooking spray. Pour chicken/turkey mixture into the baking sheet and spread out evenly. Arrange puff pastry strips side-by-side on top of chicken/turkey mixture, overlapping them slightly, if necessary, to fit them.

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Preheat oven to 425 degrees F. Season chicken with salt and pepper. Add the chicken to a large saucepan and cover it with water. Bring it to a simmer and cook until it's just barely cooked through then remove the chicken to a plate. Reserve about 1 ¾ cups of the water in a measuring cup, and discard the rest.

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Preheat the oven to 400 degrees F. Spray an 18-by-13-inch sheet pan with cooking spray. Melt the butter with the thyme in small saucepan over medium heat. Whisk in the flour and cook, stirring.

This easy to make sheet pan chicken pot pie is comfort food that tastes

Preheat oven to 400°. Place a sheet of foil on bottom rack of oven. Spray a 13x9-inch rimmed baking sheet with cooking spray. In a large saucepan, melt butter over medium-high heat. Add carrot, celery, onion, garlic, salt, and pepper; cook, stirring occasionally, until vegetables are crisp-tender, about 5 minutes.

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2. Whisk in flour and stir for a minute. Slowly whisk in chicken broth. 3. Season with Herbs de Provence, salt, and pepper. Let simmer while stirring often for about ten minutes so the mixture can thicken. 4. Stir in chicken, peas, and carrots. Pour the mixture onto a greased sheet pan.

In the kitchen Sheet Pan Chicken Pot Pie

Break from tradition and learn how to make Chicken Pot Pie on a sheet pan.Subscribe http://foodtv.com/YouTubeGet the recipe https://foodtv.com/38ia8PrWel.

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Pour everything into a 9-inch pie plate (no need to grease the bottom). Add your pie crust to the top. Pinch the edges of the crust all the way around so the chicken and vegetables are sealed inside. Make four small slits in center of the crust. Rub your remaining 1 tablespoon of whipping creams on top of the pie.

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Trim the excess crust within 1 inch (2.5 cm) of the edge of the pie plate. Tuck the edges under and crimp as desired. Brush the top crust with extra heavy cream or an egg wash. Use a sharp knife to cut a few slits in the top crust to vent the steam. Place the assembled pot pie on the preheated baking sheet in the oven.

Recipe of the Day AllCrust Sheet Pan Chicken Pot Pie Food Network

Roll dough into a 13"x13" square. Using a pizza wheel, cut the dough into (13) 1" strips. Place puff pastry in refrigerator until needed. Preheat oven to 400°F. Spray a 13"x18" rimmed baking pan with nonstick baking spray; set pan aside. Using a large, deep skillet (or pot), add butter and place over medium heat.

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1 rotisserie chicken, skin discarded and meat shredded (about 3 cups); 2 teaspoons fresh thyme leaves, chopped; One 14-ounce bag frozen pearl onions, thawed; 2 large carrots, sliced into thin half-moons; 2 stalks celery, finely diced; 3 cups low-sodium chicken broth; 1/3 cup all-purpose flour, plus more for dusting; Two 17.3-ounce packages puff pastry (4 sheets); 3 tablespoons unsalted butter

Best Sheet Pan Chicken Pot Pie Recipe Using Puff Pastry Hip2Save

If you're all about the flaky, buttery crust in a chicken pot pie, this sheet-pan version is a dream come true. Video. Home. Live. Reels. Shows. Explore. More. Home. Live. Reels. Shows. Explore. How to Make All-Crust Sheet Pan Chicken Pot Pie. Like. Comment. Share. 4.8K · 403 comments · 2.9M views. Food Network · January 31, 2018 · Follow.

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If your favorite part of the chicken pot pie is the crust, we've got you covered. This creamy version is topped with acres of light and flaky pastry and takes less than a half hour of hands-on time, making it easy enough for a weeknight and fun enough for a crowd.. See All Recipes. Recipe of the Day. French Onion Macaroni and Cheese Soup.