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

Creamy Chicken Pot Pie for Two Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 4 reviews

This Creamy Chicken Pot Pie for Two is a comforting and delicious dish featuring tender chicken, sautéed vegetables, and a rich creamy sauce, all topped with a flaky golden puff pastry crust. Perfectly portioned for a cozy meal, this recipe combines classic flavors with an easy stovetop-to-oven cooking method.

  • Total Time: 40 minutes
  • Yield: 2 servings

Ingredients

Filling 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

Pastry and Finishing

  • 1 sheet frozen puff pastry, thawed overnight in fridge
  • 1 egg yolk, for crust

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the pot pie.
  2. Prepare Filling: In a small saucepan, melt the butter over medium heat. Add the diced onion, carrot, celery, and frozen corn kernels. Sauté for about 5 minutes, stirring occasionally, until the vegetables soften.
  3. Add Flour: Sprinkle the all-purpose flour over the sautéed vegetables. Cook and stir continuously for 30 seconds to eliminate the raw flour taste and to help thicken the filling.
  4. Combine Liquids and Seasonings: Pour in the chicken stock and whole milk (or cream). Add dried thyme, salt, and freshly ground black pepper. Bring the mixture to a gentle simmer, stirring frequently. Taste and adjust seasoning as needed.
  5. Incorporate Chicken: Stir the shredded cooked chicken into the simmering mixture evenly. Remove the saucepan from heat once combined.
  6. Assemble in Serving Dishes: Ladle the creamy chicken filling into two individual oven-safe serving bowls.
  7. Prepare Puff Pastry: Unroll the thawed puff pastry and cut it in half. Return one half to the fridge for future use. Roll out the remaining pastry half to roughly fit the tops of the bowls.
  8. Cut Pastry Circles: Cut out pastry circles to cover each bowl. Place a pastry circle on top, ensuring the filling doesn’t necessarily touch the crust, though slight contact is acceptable.
  9. Egg Wash the Crust: Beat the egg yolk and brush it over the pastry tops to achieve a golden, shiny crust during baking.
  10. Bake: Place the bowls on a baking sheet to catch any drips. Bake in the preheated oven for 15-19 minutes, until the filling is bubbling and the puff pastry crust is golden brown and puffed.
  11. Cool and Serve: Remove the pot pies from the oven and let them cool for a few minutes before serving to avoid burns and allow flavors to settle.

Notes

  • Ensure the puff pastry is fully thawed before assembly for better handling and puffing.
  • If you prefer a thicker filling, simmer the mixture a bit longer before adding chicken.
  • Leftover puff pastry can be stored in the freezer for several weeks.
  • For a richer filling, substitute the whole milk with heavy cream.
  • This recipe works well with leftover cooked chicken or rotisserie chicken.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

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