Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Chicken Pot Pie for Two Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 7 reviews

This Chicken Pot Pie for Two is a comforting, savory dish perfect for a cozy meal. Featuring a flaky puff pastry crust and a creamy filling made with tender chicken, assorted vegetables, and a rich sauce, it’s a quick and satisfying recipe ideal for small portions or intimate dinners.

  • Total Time: 45 minutes
  • Yield: 4 individual servings

Ingredients

Pastry

  • 1 sheet Puff Pastry, thawed
  • 1 Egg
  • 1 tablespoon Water

Filling

  • 2 tablespoons Butter
  • 2 heaping cups Assorted Vegetables, diced small (such as carrots, peas, corn)
  • 2 1/2 tablespoons Flour
  • 3/4 cup Whole Milk
  • 3/4 cup Chicken Stock
  • 1/2 cup Cooked and Diced Chicken or Turkey, heaping
  • Salt and Pepper, to taste

Instructions

  1. Preheat and Prepare Ramekins: Preheat your oven to 375°F (190°C). Place four 8-ounce ramekins on a baking sheet and set them aside.
  2. Prepare Puff Pastry Toppings: Unfold the thawed puff pastry sheet and use a rolling pin to gently flatten any seams. Cut the pastry into four squares, sized to fit the ramekin tops. Place these squares in the refrigerator to keep cool while you make the filling.
  3. Sauté Vegetables: In a medium skillet over medium-high heat, melt the butter. Add the diced vegetables and sauté until they are crisp-tender, about 5 to 7 minutes, stirring occasionally to prevent burning.
  4. Create the Sauce: Sprinkle the flour over the vegetables and stir well to coat them evenly. Cook for one minute to eliminate the raw flour taste. Gradually add the milk and chicken stock, stirring constantly to prevent lumps. Continue cooking and stirring until the sauce thickens and reaches a simmer.
  5. Combine Chicken and Season: Add the cooked, diced chicken to the thickened sauce. Season the mixture with salt and pepper to taste. Remove the skillet from heat once everything is well combined and heated through.
  6. Assemble Pot Pies: Spoon the filling evenly into the prepared ramekins. In a small bowl, whisk together the egg and water to create an egg wash. Brush this mixture around the rims of each ramekin. Place a cooled puff pastry square on top of each ramekin, pressing the edges lightly to seal. Cut a small slit in the center of each pastry to allow steam to escape. Brush the tops of the pastry with the remaining egg wash for a golden finish.
  7. Bake: Bake the pot pies in the preheated oven for 20 to 25 minutes until the puff pastry crust is beautifully golden and the filling is bubbling hot.
  8. Cool and Serve: Allow the pot pies to cool for 5 to 10 minutes before serving to let the filling set slightly and avoid burns.

Notes

  • You can customize the vegetables based on what you have available or prefer, such as peas, carrots, corn, or green beans.
  • If you don't have chicken stock, a good quality broth or even water with seasoning can substitute.
  • Ensure the puff pastry remains cold before baking for the best flaky texture.
  • Use ramekins or small oven-safe dishes that are around 8 ounces for proper portion size.
  • Leftovers can be refrigerated for up to 2 days and reheated in the oven to retain crispness.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/chicken-pot-pie-for-two-recipe/