Chicken Pot Pie Slab Style

5 from 1 vote

Creamy Chicken Pot Pie baked 'slab style' with fresh veggies and roasted chicken in a savory white sauce. Perfect for serving a crowd in a 9x13-inch pan.

Prep Time45

Cook Time45

Total Time1 30

Course: dinner, entree, Main Course

Cuisine: American

Servings: servings

Calories: 301kcal

Author: Callie

Equipment

9x13" jelly roll pan (also called a quarter sheet pan)

Ingredients

Pie Crust

2 large pie crusts homemade or purchased

Vegetable Filling - enough for 4-5 cups of bite-sized vegetables.

2 potatoes (russet or your favorite) peeled and cubed
3 carrots, large peeled and cubed
1 onion, large chopped
1 cup peas, frozen

Meat Filling

2 cups chicken or turkey, cooked chopped into small bite-sized pieces (use leftover roast chicken or turkey)

White Sauce

¼ cup butter or margarine
¼ cup + 2 tbsp all purpose flour
2 cups chicken broth
3 cups milk
1 ½ teaspoon Maldon sea salt flakes
½ teaspoon pepper
¼ teaspoon cayenne pepper optional
1 teaspoon poultry seasoning
½ teaspoon garlic powder
¼ teaspoon celery salt

Egg Wash

1 egg yolk
2 tablespoon water
Maldon sea salt flakes

Instructions

Prepare the Oven & Veggies

Preheat your oven to 425°F.
In a large stockpot, bring water to a boil.
Add the potatoes and carrots first, letting them cook for a few minutes before adding the onions (this prevents the onions from becoming mushy).
Cook at a soft boil until the potatoes are barely fork-tender, they should yield to a knife with slight resistance. Avoid overcooking, as they will finish cooking in the oven.
Hold off on adding the peas—they will be added later.
Drain the veggies and set them aside in a bowl or plate.

Make the White Sauce

In the same pot, melt butter over medium-high heat. Once melted, add the flour and whisk continuously until the mixture forms a thin film at the bottom of the pot. This removes the raw flour taste.
Add the seasonings and whisk again to distribute evenly. Slowly pour in the chicken broth, whisking briskly to prevent lumps. Turn up the heat and let the broth start to thicken.
Pour in the milk while continuing to whisk. The sauce should thicken to the consistency of melted ice cream.
Stir in the par-cooked veggies, chicken (or turkey), and peas. Taste and adjust seasoning if needed. Set aside while you prepare the crust.

Prepare the Pie Crust

Roll out the bottom pie crust large enough to fully cover a 9x13" baking sheet, leaving a 1-inch overhang on all sides for crimping. Place the bottom crust in the refrigerator while rolling out the top crust.
Roll out the top crust, ensuring it’s large enough to cover the slab pie with a 1½-inch overhang.
Option 1: Cover the pie entirely with the top crust and slice a few vent holes for steam.
Option 2: Cut the top crust into strips and weave them into a lattice pattern.
Pro tip: If making a lattice design, arrange the strips on a lightly floured mat before transferring them to the pie. This helps prevent sticking and makes it easier to place them neatly.

Assemble the Pie

Scoop the chicken and vegetable filling into the chilled bottom crust, spreading it evenly into the corners. Don’t press it down—this keeps the texture light and flaky.
Whisk the egg yolk and water together for the egg wash. Brush it along the edges of the bottom crust to help seal the top layer.
Carefully place the top crust over the filling and adjust the edges to fit. If using a lattice crust, gently slide the design on top.
Trim any excess crust, leaving about a 1-inch overhang to crimp.
Crimp the edges vertically (straight up and down) instead of pressing them flat. This creates a barrier to keep the filling from spilling over as it bakes. If you have extra overhang, fold it over itself before crimping for added structure.
Brush the entire top crust with egg wash and sprinkle with flaky sea salt.

Bake the Pie

Place the pie in the preheated oven at 425°F and bake for 15 minutes. Reduce the temperature to 375°F and continue baking for 30-40 minutes, or until the top crust is golden brown and the filling is bubbling.
Check halfway through baking. If the crust is browning too quickly, tent it with foil to prevent over-browning.
Once baked, transfer to a cooling rack and let sit for at least 10-15 minutes before slicing. This allows the filling to set for cleaner slices.

Notes

This slab-style pie uses a 9x13-inch baking sheet with a 1-inch rim, and the filling quantities are measured for 6+ cups of finished filling, which works out just right. If you're making a traditional round pie, you can adjust the measurements accordingly.

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