Chicken Pot Pie for Two

For the times when you want a small pot of comfort food, but leftovers are too intimidating, I hope you think of me! My creamy Chicken Pot Pie for Two is made in two oversized ramekins or oven-safe bowls, and makes just the right amount to share on the couch.

I’m not sure if you grew up with frozen puff pastry or canned biscuits on top of your chicken pot pie, but I’m here to make the argument for pastry. It’s fluffy, crispy and flaky in all the right ways. Biscuits can get soggy after the first few bites, you know?

This recipe is more of an amalgamation of two things that should have been put together a long time ago: my 15-minute puff pastry and my recipe for Chicken Pot Pie Filling. However, you can use frozen puff pastry instead of making my pastry recipe from scratch, of course!

Truthfully, the whole thing comes together in less than an hour, and I love every bite. I made this 3 times in a row for recipe testing purposes, and discovered that you can make it in a small casserole dish or two large (10-ounce) ramekins.

And now I need more comfort food dinner for two suggestions in the comment section, please. My oven mitts are ready for you :)

Ingredients

• Butter. One tablespoon of butter, for sautéing the veggies.
• Onion. Half of a small white or yellow onion, finely diced.
• Carrot. One small carrot, peeled and diced.
• Celery. One stalk of celery, sliced.
• Corn. Just 1/2 cup of corn kernels. They can be frozen or canned, just make sure they’re drained well.
• Flour. Two tablespoons of flour to make the roux.
• Chicken Stock. One and a half cups of boxed chicken stock.
• Milk. To make the chicken pot pie for two filling slightly creamy, we’ll whisk in 1/2 cup of milk. Whole milk is best, but use what you have.
• Dried Thyme. One-quarter teaspoon of dried thyme that you crush with your fingers when you add to the pot to release its fragrant oils.
• Chicken. We need 1 heaping cup of cooked, shredded chicken. You can use leftover rotisserie chicken here, or cook one chicken breast in the chicken broth you’re using for this recipe for extra flavor! Let it cool, and shred it.
• Salt and Pepper. This is a small batch recipe, so we need 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper for the filling.
• Egg Yolk. If you brush an egg yolk on top of puff pastry before baking, it turns a beautiful shade of golden brown in the oven!
• Frozen Puff Pastry Sheet. We need half of a single sheet of frozen puff pastry. You can also cut my recipe for homemade puff pastry in half and use it here.SaveSaveSaveSaveSaveSave

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How to Make Chicken Pot Pie for Two

Other Comfort Food for Two:

• French Onion Soup for Two
• Mac and Cheese for Two
• Chicken Cacciatore for Two
• Chicken Parmesan for Two
• Engagement Chicken Pasta
• Instant Pot Teriyaki Chicken Thighs
• Chicken Francaise

Continue to Content

Yield: 2 servings

Creamy Chicken Pot Pie for Two

Print

Chicken Pot Pie for Two in ramekins.

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Ingredients

• 1 tablespoon unsalted butter
• 1/2 small white onion, diced
• 1 small carrot, peeled and diced
• 1 celery stalk, diced
• 1/2 cup frozen corn kernels
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken stock
• 1/2 cup whole milk (or cream)
• 1/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup (heaped) shredded cooked chicken
• 1 sheet of frozen puff pastry, thawed overnight in fridge
• 1 egg yolk, for crust

Instructions

1. Preheat the oven to 425.
2. In a small saucepan, make the filling: add the butter to the pan and let it melt. Add the chopped vegetables and saute (while stirring occasionally) for about 5 minutes.
3. Sprinkle the flour over the vegetables, and cook for 30 seconds while stirring.
4. Add the stock, milk, thyme, salt and pepper. Let this mixture come to a simmer. Taste and adjust for seasoning.
5. Finally, stir the cooked chicken into the mixture and remove from the heat.
6. Ladle the chicken filling mixture into the serving dishes.
7. Remove the pastry from the packaging, and unroll it. Cut it in half, and place the remaining half back in the box for another use. Roughly roll out to cover both serving bowls.
8. Cut out the pastry circles, and place one on top of each bowl. It's best if the filling doesn't touch the pastry, but it's totally fine if it does. Beat the egg yolk, and brush it over the crust.
9. Bake for 15-19 minutes, until the filling is bubbling and the crust is golden brown.
10. Remove from the oven and let cool for a few minutes before serving.
    

Notes

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 677Total Fat: 35gSaturated Fat: 12gUnsaturated Fat: 23gCholesterol: 237mgSodium: 997mgCarbohydrates: 46gFiber: 4gSugar: 12gProtein: 43g

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