Sheet Pan Chicken Pot Pie

This recipe yields 6 SERVINGS. Double it if you need more servings.

3 tablespoon butter

2 ribs celery, chopped

1/2 cup onion, chopped

1/3 cup flour

3 cups chicken broth

1 teaspoon Herbes de Provence seasoning

1/4 teaspoon salt & a few grinds of black pepper

2 and 1/2 cups cooked & shredded chicken

6 oz. frozen peas and carrots

17.3-ounce package puff pastry sheets

1 egg

Preheat oven to 400 degrees. In a large saucepan on the stove, melt butter and saute onions and celery for a few minutes until tender.

Whisk in flour and stir for a minute. Slowly whisk in chicken broth.

Season with Herbs de Provence, salt, and pepper. Let simmer while stirring often for about ten minutes so the mixture can thicken.

Stir in chicken, peas, and carrots. Pour the mixture onto a greased sheet pan.

On a cutting board, lay out sheets of pastry dough. Roll them out with a rolling pin a bit so they stretch to fit the sheet pan. Cut pastry into one-inch strips and place them on top of the sheet pan.

Note: You should only need one sheet of pastry dough per sheet pan.

Whisk the egg in a small dish and brush the tops of the pastry dough with egg wash.

Bake in the oven for about 30 minutes until the pastry dough is puffed and browned. Serve warm.