Introduction:
When you’re craving a warm, hearty dish but don’t want to make a giant batch, this Chicken Pot Pie for Two is the perfect solution! With a flaky crust, savory chicken, and creamy filling, this dish brings the comfort of classic chicken pot pie to a smaller, more intimate scale. Whether you’re having a cozy dinner with a loved one or want to make an easy meal for yourself, this recipe delivers all the flavors and satisfaction without the leftovers. Let’s dive into how you can make this delicious, single-serving chicken pot pie!
Ingredients:
1 tablespoon butter
1/4 cup chopped onion
1/4 cup chopped carrots
1/4 cup frozen peas
1/4 cup diced potatoes (optional)
1/2 cup cooked chicken, shredded or chopped
1/2 cup chicken broth
1/4 cup heavy cream or milk
1 tablespoon flour
Salt and pepper, to taste
1/4 teaspoon dried thyme (optional)
2 pre-made pie crusts or puff pastry (or homemade if preferred)
1 egg, beaten (for egg wash)
Directions:
Prepare the Filling: In a medium skillet, melt butter over medium heat. Add the chopped onion, carrots, peas, and potatoes (if using), and sauté until the vegetables are softened, about 5-7 minutes.
Make the Cream Sauce: Sprinkle the flour over the vegetables and stir to coat. Gradually add the chicken broth, stirring constantly to prevent lumps. Then, add the heavy cream (or milk), and cook until the mixture thickens, about 3-5 minutes. Season with salt, pepper, and thyme.
Add the Chicken: Stir in the shredded chicken, mixing well. Let the filling cool slightly while you prepare the pie crust.
Assemble the Pie: Roll out the pie crusts and line two small ramekins or mini pie dishes with one crust each. Spoon the chicken mixture into the crust, dividing it evenly between the two dishes. Top each with the second crust and seal the edges by crimping them together. Cut a few slits in the top crust to allow steam to escape.
Bake: Brush the tops of the pies with the beaten egg for a golden, glossy finish. Place the pies on a baking sheet and bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
Serve: Let the pies cool for a few minutes before serving. Enjoy your cozy, comforting chicken pot pie!
Serving and Storage Tips:
Serving: This recipe makes two generous servings, perfect for a couple or two meals for one! Serve with a side of salad or steamed vegetables for a complete meal.
Storage: Leftovers can be stored in the fridge for up to 2-3 days. If you want to reheat, place the pie in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also freeze the pies before baking. Wrap them tightly in plastic wrap and foil, and freeze for up to 2-3 months. When ready to bake, no need to thaw—just add 5-10 extra minutes to the baking time.
Variations:
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