When comfort food calls, answer with this easy sheet pan gluten-free chicken pot pie. Loaded with tender veggies and savory chicken, and topped with a golden, flaky puff pastry lattice, it’s a hearty winter classic made simple. Perfect for feeding a crowd or for meal prepping, this dish comes together in about an hour – minimal effort, maximum cozy vibes.
Sheet Pan Chicken Pot Pie (Gluten-Free)
- 3 cups shredded chicken (cooked)
- 3 Tbsp. Primal Kitchen Avocado Oil
- 1/2 cup onion (diced)
- 1 clove garlic (minced)
- 2 cups celery (diced)
- 2 cups carrots (diced)
- 2 cups Green Valley Organic Peas
- 2 cups Simple Truth Organic Free Range Chicken Broth
- 1/3 cup King Arthur Measure for Measure Gluten-Free Flour
- 1 cup So Delicious Unsweetened Dairy-Free Almond Milk
- 1-1/2 tsp. Redmond Real Salt
- 1/4 tsp. Simply Organic Black Pepper
- 2 sheets gluten-free puff pastry
- 1 egg (whisked)
- In deep skillet, heat oil on medium heat. Add onion, garlic, celery and carrots and sauté until soft, about 5-10 minutes.
- Add peas, chicken broth and flour and mix until flour is combined and liquid thickens.
- Add milk, salt, pepper and shredded chicken and mix in.
- Preheat oven to 350 degrees F. Grease 18x13-inch sheet pan.
- Pour mixture into sheet pan.
- On flat work surface, roll out each puff pastry. Use pizza cutter to cut into 1-inch strips. Lay strips over filling in lattice pattern.
- Brush pastry strips with egg wash.
- Bake 30-40 minutes until golden brown. Let cool slightly before serving.
- Refrigerate in airtight container 1-2 days, or freeze for later.
Get the ingredients you’ll need to make this sheet pan dinner!
