Chicken Pot Pie for Two

This small batch Chicken Pot Pie for Two is creamy and delicious with a flaky pastry crust. It is the perfect amount of food for two people. It is comfort food at it's finest.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings people

Calories 776kcal

Author Leigh Anne Wilkes

Equipment

Ingredients

1 1/2 cups chicken diced and cooked
1 pie crust
1 Tbsp olive oil
1/4 cup onion diced
2 carrots peeled and diced
1 rib celery diced
1 Tbsp butter
2 Tbsp flour
1 1/2 cups chicken broth
1/4 cup milk
1 tsp parsley dried
1/4 tsp salt
1/4 tsp pepper
1/4 tsp thyme
1/4 tsp garlic powder

Instructions

Preheat oven 400 degrees F.
Place pie crust into loaf pan, with edges of pie crust hanging over the edges.
Heat oil in a pan and sauté carrot, onions and celery until fork tender. Remove from pan
Add butter and melt. Add in flour and stir to create a paste or roux.
Add in chicken broth and milk. Whisk to combine.
Bring to a low boil and allow to boil gently until it begins to thicken.
Add in seasonings.
Add in veggies and cooked chicken. Stir to combine and heat through.
Pour into pastry lined loaf pan. Fold pastry over the top of filling.
Bake for 12-15 minutes or until golden brown.

Video

Notes

How to Freeze chicken pot pie: I would recommend freezing it before baking it. Store it in an airtight container to prevent freezer burn. Use a layer of plastic wrap and then a layer of foil. It can be frozen for up to two months. You can bake it frozen or thawed. If baking frozen cover with foil and bake at 400 degrees F. for 20 - 25 minutes covered and 20-25 minutes uncovered or until hot and bubbly and golden brown.

Nutrition