Chicken Pot Pie for Two Recipe
This recipe for a mini chicken pot pie is the perfect solution for a cozy, homemade meal. Each individual pot pie is packed with tender chicken, flavorful vegetables, and a rich, creamy sauce, all encased in a flaky pie crust. It’s a hearty and delicious dish that’s perfect for a weeknight dinner or a weekend treat.
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Ingredients:
For the Filling:
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| Ingredient | Quantity |
|---|---|
| cooked chicken, diced or shredded (about 1 medium chicken breast) | 1 cup |
| unsalted butter | 1 tablespoon |
| diced onion | ½ cup |
| diced carrots | ½ cup |
| frozen peas | ½ cup |
| garlic, minced | 1 clove |
| all-purpose flour | 1 tablespoon |
| chicken broth | ½ cup |
| whole milk or heavy cream | ½ cup |
| dried thyme | ¼ teaspoon |
| Salt and freshly ground black pepper | to taste |
For the Crust:
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| Ingredient | Quantity |
|---|---|
| pre-made pie crust (store-bought or homemade) | 1 |
| egg, beaten (for egg wash) | 1 |
Optional Add-Ins:
| Ingredient | Quantity |
|---|---|
| diced celery for extra flavor | ¼ cup |
| diced potatoes for added heartiness | ½ cup |
| chopped fresh parsley for garnish | 1 tablespoon |
Instructions:
- Preheat Oven: Preheat oven to 400°F (200°C).
- Sauté Vegetables: Melt butter in a skillet. Add onion, carrots, and garlic, and cook until softened. Stir in peas and cook for 2 minutes.
- Make the Sauce: Sprinkle flour over vegetables and cook for 1 minute. Slowly whisk in chicken broth and milk. Add thyme, salt, and pepper, and simmer until thickened.
- Assemble Pot Pies: Divide chicken mixture between two ramekins. Roll out pie crust and cover ramekins. Crimp edges and cut slits in the top.
- Bake: Brush crust with beaten egg. Bake on a baking sheet for 20-25 minutes, or until golden brown and bubbly.
- Serve: Let cool slightly before serving. Garnish with parsley, if desired.
