Sheet Pan Chicken Pot Pie (Gluten-Free)
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings: 6
Calories: 760 kcal
Ingredients
- 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
Instructions
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In deep skillet, heat oil on medium heat. Add onion, garlic, celery and carrots and sauté until soft, about 5-10 minutes.
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Add peas, chicken broth and flour and mix until flour is combined and liquid thickens.
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Add milk, salt, pepper and shredded chicken and mix in.
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Preheat oven to 350 degrees F. Grease 18x13-inch sheet pan.
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Pour mixture into sheet pan.
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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.
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Brush pastry strips with egg wash.
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Bake 30-40 minutes until golden brown. Let cool slightly before serving.
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Refrigerate in airtight container 1-2 days, or freeze for later.
Recipe Notes
Get the ingredients you’ll need to make this sheet pan dinner!
Nutrition Facts
Sheet Pan Chicken Pot Pie (Gluten-Free)
Amount Per Serving
Calories 760
Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 10g50%
Trans Fat 0.003g
Polyunsaturated Fat 7g
Monounsaturated Fat 25g
Cholesterol 80mg27%
Sodium 1032mg43%
Potassium 624mg18%
Carbohydrates 40g13%
Fiber 7g28%
Sugar 7g8%
Protein 26g52%
Vitamin A 8614IU172%
Vitamin C 11mg13%
Calcium 128mg13%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.