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–+ servings

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

45 minutes
Serves 6 (range: 6 to 8)
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Trader Joe’s sheet pan chicken pot pie topped with golden torn biscuits, peas and fall vegetables

Ingredients 

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.