Who doesn't love homemade Jumbo Chicken Pot Pie? One of our favorite recipes out of our cookbook, "Easy Sheet Pan Meals." Once you try this recipe, we guarantee you will have it at least once a week. It is definitely a family favorite!
Thaw 1½ (17.3 oz.) pkgs. puff pastry (3 sheets). Preheat the oven to 400˚ and grease or line your sheet pan. Dump 1 (14 oz.) bag frozen pearl onions (don’t thaw) on the prepped pan. Shred 1 rotisserie chicken, thinly slice 2 carrots and 2 celery ribs, and arrange everything in a single layer on the pan; season generously with salt and black pepper. Drizzle 2 (12 oz.) jars chicken gravy evenly over the food. Stack two of the pastry sheets on top of each other on a lightly floured work surface and roll out to 15x15”; cut into 1” strips. Fold the remaining pastry sheet in half and roll out to 7x15”, then cut into 1" strips. Arrange all the strips crosswise over the filling, overlapping so most of the filling is covered. Trim off any overhang from the sides of the pan. Whisk an egg with a splash of water and brush over the pastry. Bake 35 to 40 minutes, until the pastry is deep golden brown.
Our favorite Jumbo Chicken Pot Pie recipe from Easy Sheet Pan Meals serves 8!
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