Sheet-Pan Chicken Pot Pie

Pot pie is one of those dinners everyone gets excited about but nobody wants to make on a Tuesday. So I made the whole thing on one sheet pan. Roast the vegetables, make the gravy right on the same pan, then top it with torn biscuits and bake. That’s two trips to the oven and one pan to wash, and dinner’s ready in about 45 minutes.

The Trader Joe’s Shortcuts

Mirepoix gives you the classic onion, carrot and celery base with no chopping. Holiday Vegetable Hash brings the fall flavor and already has fresh herbs in it, so you don’t need to add any. Sous Vide Turkey Breast is fully cooked and just gets torn into pieces. If you’d rather use chicken, Seasoned & Shredded Rotisserie Chicken is an easy swap.

Why You Make the Gravy on the Sheet Pan

When you pour the broth over the roasted vegetables, scrape up the browned bits from the bottom of the pan. That’s where so much of the flavor is, and it’s the reason this tastes like it simmered all afternoon. One note: only put your sheet pan over a burner if it’s rated for stovetop use.

Tear Your Biscuits

This is my favorite part. Slice the biscuits, then tear them into rough pieces and scatter them with little gaps in between. You get crispy, craggy edges, and the gravy bubbles up between them. It looks rustic and gorgeous on the table, and every scoop gets some crunch.

FAQ

Can I make it gluten-free?
Yes. Use a 1:1 gluten-free flour in the gravy and gluten-free biscuits on top.

Can I make it without milk or butter?
Yes. Use 3 cups of broth instead of the milk, and olive oil instead of the butter. Check your biscuit label if you need it fully dairy-free.

What if my sheet pan isn’t stovetop-safe?
Thicken the sauce using an oven-safe method instead, then add the biscuits and bake as directed.

Trader Joe’s One-Sheet-Pan Fall Chicken Pot Pie

45 minutes mins

Serves 6 (range: 6 to 8)

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Ingredients 

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Vegetables

• ▢ 1 container Trader Joe’s Mirepoix
• ▢ 1 container Trader Joe’s Holiday Vegetable Hash
• ▢ 2 tbsp olive oil
• ▢ flaky salt optional, for roasting
• ▢ freshly ground black pepper

Filling

• ▢ 4 tbsp salted butter or another cooking fat, such as olive oil
• ▢ 1/4 cup all-purpose flour or 1:1 all-purpose gluten-free flour
• ▢ 2 cups chicken broth use 3 cups total if skipping the milk
• ▢ 3/4 cup whole milk optional, see notes
• ▢ 1 1/2 tsp Dijon mustard
• ▢ 1 package Trader Joe’s Sous Vide Turkey Breast cut or torn into bite-size pieces, or substitute Trader Joe’s Seasoned & Shredded Rotisserie Chicken
• ▢ 1 cup frozen peas

Topping

• ▢ 1 package refrigerated biscuits gluten-free if needed
• ▢ oil spray for topping

Equipment

• Large rimmed, stovetop-safe sheet pan

Directions 

Roast the Vegetables

• Preheat the oven to 425°F.
• Add the mirepoix and Holiday Vegetable Hash to a large rimmed, stovetop-safe sheet pan. Drizzle with 2 tablespoons olive oil and season with black pepper and flaky salt, if using. Toss to coat.
• Roast for 18 to 22 minutes, tossing halfway through, until the vegetables are tender and beginning to caramelize. No extra herbs are needed because the Holiday Vegetable Hash already has fresh herbs in it.

Make the Filling

• Carefully transfer the hot sheet pan to the stovetop and place it over medium-low heat.
• Add the butter and stir until melted. Sprinkle the flour evenly over the vegetables and stir for about 1 minute so the flour absorbs the fat and coats the vegetables.
• Slowly pour in the chicken broth while stirring and scraping up the browned bits from the bottom of the pan.
• Add the milk and Dijon mustard. Stir and cook gently until the sauce thickens into a creamy pot pie gravy.
• Turn the burner to the lowest heat or turn it off completely. Fold in the turkey and frozen peas until evenly distributed. If the sauce is already thick and creamy, move straight on to the biscuits.

Top and Bake

• Slice the biscuits into smaller pieces, then roughly tear them into irregular 1 to 1 1/2 inch pieces.
• Scatter the biscuit pieces evenly over the filling, leaving small gaps so the filling can bubble between them. Lightly spritz the tops with oil.
• Return the sheet pan to the 425°F oven and bake for 12 to 16 minutes, until the biscuits are puffed, golden brown and completely cooked through. Use the biscuit package directions as a guide, since brands and sizes vary.
• Let rest for 5 to 10 minutes before scooping and serving.

• Gluten-free: Use a 1:1 all-purpose gluten-free flour in the filling. You’ll also need gluten-free biscuits if you want the entire dish to be gluten-free.
• No milk: Use 3 cups chicken broth instead. The flour and fat still create a thick, gravy-like filling.
• No butter: Use 4 tablespoons of another fat, including olive oil.
• Chicken instead of turkey: Swap the sous vide turkey for Trader Joe’s Seasoned & Shredded Rotisserie Chicken.
• Sheet pan safety: Only put the sheet pan directly over a burner if it is specifically rated for stovetop use. Otherwise, thicken the sauce using an oven-safe method instead.