All-Crust Sheet Pan Chicken Pot Pie

Name: All-Crust Sheet Pan Chicken Pot Pie
Yield: 6
Ingredients: Nonstick cooking spray, for the pan; 3 tablespoons unsalted butter; 2 teaspoons fresh thyme leaves, chopped; 1/3 cup all-purpose flour, plus more for dusting; 3 cups low-sodium chicken broth; Kosher salt and freshly ground black pepper; 1 rotisserie chicken, skin discarded and meat shredded (about 3 cups); One 14-ounce bag frozen pearl onions, thawed; 2 large carrots, sliced into thin half-moons; 2 stalks celery, finely diced; Two 17.3-ounce packages puff pastry (4 sheets); 1 large egg, beaten with a splash of water

All-Crust Sheet Pan Chicken Pot Pie was pinched from <a href="https://www.foodnetwork.com/recipes/food-network-kitchen/all-crust-sheet-pan-chicken-pot-pie-3876233" target="_blank" rel="noopener">www.foodnetwork.com.</a>

"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...."

INGREDIENTS

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Nonstick cooking spray, for the pan

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3 tablespoons unsalted butter

•

2 teaspoons fresh thyme leaves, chopped

•

1/3 cup all-purpose flour, plus more for dusting

•

3 cups low-sodium chicken broth

•

Kosher salt and freshly ground black pepper

•

1 rotisserie chicken, skin discarded and meat shredded (about 3 cups)

•

One 14-ounce bag frozen pearl onions, thawed

•

2 large carrots, sliced into thin half-moons

•

2 stalks celery, finely diced

•

Two 17.3-ounce packages puff pastry (4 sheets)

•

1 large egg, beaten with a splash of water

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