You might be asking, what is wrong with a regular Chicken Pot Pie? Nothing, absolutely nothing. They’re nearly perfect. But! If you happened to appreciate a ratio of flaky crust to filling or if you had a whole lot of people to feed you might want to look at our Sheet Pan Chicken Pot Pie. It has everything you know and love – a slightly creamy, saucy chicken filling studded with carrots, celery, onion, and peas that’s surrounded by impossibly flaky crust – there’s just more of it. More buttery crisp crust, more pot pie to go around, but all the same amazing comforting flavor.
In some ways, this is a lot easier than a traditional pot pie and yet it feeds more people. For starters, you don’t have to deal with rolling out a perfect circle (or two) of dough and lining a pie pan. The filling is pretty similar, but for the crust all you’re doing is slicing strips of puff pastry and arranging them over the the top. You can go with a lattice pattern or keep it simple with horizontal strips – no matter how you do it, it’s easy peasy.
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