Sheet Pan Chicken Slab Pie
A chicken slab pie is a shallow, rectangular double crust pie baked in a sheet pan and cut into squares to feed a crowd. The high pastry to filling ratio is the point: every square gets crisp top and bottom crust, which is why slab pies beat round pies for parties.
By the chickenpie.net test kitchen · Published 13 August 2026
- Prep
- 40 min
- Cook
- 45 min
- Yield
- 10 servings
Ingredients
- 600g plain flour
- 300g cold butter, cubed
- 1.5 tsp fine salt
- 9 tbsp ice cold water
- 700g skinless chicken thighs, diced
- 1 onion, chopped
- 2 carrots, diced
- 45g butter, for the sauce
- 45g plain flour, for the sauce
- 600ml chicken stock
- 150g frozen peas
- 1 tbsp chopped thyme
- 1 egg, beaten, for glazing
Method
Make the pastry by rubbing the 600g flour, salt, and 300g butter to crumbs, binding with the ice water, then divide into two rectangles, one slightly larger, wrap, and chill for 30 minutes.
Melt the 45g butter in a large pan, cook the onion and carrots for 6 minutes, add the chicken, and cook for 7 minutes until sealed.
Stir in the 45g flour and thyme, cook for 1 minute, then gradually add the stock, stirring to a thick sauce, fold in the peas, season, and cool for 15 minutes.
Roll the larger pastry piece to fit a 33cm by 23cm sheet pan with sides, line the pan, and spread the cooled filling evenly to the edges.
Roll the second piece, lay it over the filling, seal and crimp the edges, cut eight small vents across the top, and brush with beaten egg.
Bake at 200C (400F) for 40 to 45 minutes until deep golden all over, then rest for 15 minutes and cut into ten squares.
Worth knowing
- Keep the filling layer shallow and even, about 2cm, thick pockets of filling make squares collapse when cut.
- Rest the full 15 minutes before cutting, slab pie squares need the filling to set to hold their shape.
Common questions
Can I assemble the slab pie ahead?
Yes, assemble it up to 24 hours ahead, cover, and refrigerate unglazed. Glaze and bake straight from the fridge, adding about 5 minutes. Keep the filling cold and thick so the base does not soften overnight.
What pan do I need?
A rimmed metal sheet pan or roasting tin around 33cm by 23cm with sides at least 2.5cm deep. Metal is important, it crisps the bottom crust far better than ceramic or glass at this shallow depth.
How do I transport it for a party?
Bake it, cool completely, and transport it in the pan covered with foil. Reheat whole at 180C (350F) for 20 minutes, or serve at room temperature within 2 hours of leaving the fridge.