Sheet Pan Pot Pie

Sheet Pan Pot Pie

So incredibly delicious!


  • 3 stalks celery, diced
  • 1 handful baby carrots, diced
  • 1 yellow onion, diced
  • 5 tablespoons butter
  • ¼ cup flour
  • 2 cups chicken broth
  • 1 chicken bouillon cube
  • ¼ cup white wine
  • 1 cup heavy cream
  • 1 teaspoon kosher salt
  • 1 rotisserie chicken, cut up
  • Refrigerated pie crust 


Melt butter in Dutch oven and add diced veggies.  Sauté.  Add chicken.  Sprinkle flour evenly over and stir.  Cook a few minutes stirring gently.  Pour in broth, stirring constantly.  Stir in bouillon and wine.  Pour in cream.  Stir.  Cook over low heat for 4 minutes.  The mixture will thicken.  Season with salt and pepper.  Pour into greased jelly roll pan.  Cut pie crust into strips and crisscross over the top.  Bake until crust is golden.