Creamy chicken pot pie for two, maybe I’ll share with you.
Once you have puff pastry on top of chicken pot pie, you’ll never go back to pie crust or canned biscuits.
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 the filling from my Lazy Girl Chicken Pot Pie (<–which is chicken pot pie filling on top of toast, if you’ve never been as lazy as me).
I was thinking the other day about what kind of dinners for two to share with you. These things are hard to decide for me, because my brain is fully entrenched in sugar. And when I’m not eating sugar, I could eat a greek salad with a scoop of quinoa every day and never tire of it (boring, I know).
I started collecting recipe suggestions from friends & family (and you’re more than welcome to leave your requests in the comments below, friends!), and one thing that keeps coming up was how much my Dad loves my Lazy Girl Chicken Pot Pie. It brings up a whole discussion about comfort food for two, and now we will see it through.
Plus, these oversized coffee mugs are so cute, I can barely stand it.
Creamy chicken pot pie for two:
So, we’re starting here with creamy chicken pot pie for two. It takes just 1 chicken breast (shredded leftover rotisserie chicken works well), a half batch of my homemade puff pastry (you can slice a store-bought sheet in half & put the rest back in the freezer, though), and a handful of veggies.
Truthfully, the whole thing comes together in less than an hour, and I love every bite.
I made it 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.
The only caveat with making this creamy chicken pot pie for two in a dish other than an oversized coffee mug is that the filling can bubble up and impede browning on your crust. It’s still perfectly delicious, but if you’re looking for that picture-perfect golden brown crust, you’ll want to use a cooking vessel that lets you drape the crust over the filling without touching it. But really, it’s delicious any way you make it.
And now I need more comfort food dinner for two suggestions in the comment section, please. My oven mitts are ready for you :)
1- These are the exact jumbo coffee mugs that I used
2- This small casserole dish is a great substitution (pictured below)
3- These over-sized shallow ramekins worked well, too. (would have pictured them, but ate them too fast!)
1/2 batch recipe for 15-minute Puff Pastry:
- 1/2 cup all-purpose flour
- 1/8 teaspoon fine salt
- 5 tablespoons (2.5 ounces) unsalted butter, cold and diced
- 2-3 tablespoons ice water
- 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
- 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 egg yolk, for crust
- First, make the puff pastry: in a small bowl, stir together the flour and salt. Add the diced butter, and use a pastry blender, fork or your fingers to smear the butter into the flour mixture. It should be homogeneous and the butter should be in pieces about the size of peas, with some bigger.
- Next, add 2 tablespoons of water and stir gently with a fork to bring the dough together. If it seems overly dry, add the final tablespoon of water.
- Wrap the dough in plastic and refrigerate until ready to use.
- Preheat the oven to 425.
- 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.
- Sprinkle the flour over the vegetables, and cook for 30 seconds while stirring.
- Add the stock, milk, thyme, salt and pepper. Let this mixture come to a simmer. Taste and adjust for seasoning.
- Finally, stir the cooked chicken into the mixture and remove from the heat.
- Ladle the chicken filling mixture into desired serving dish.
- Remove the pastry from the fridge, cut it half, and roughly roll out to cover the serving dish. 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.
- Bake for 15-19 minutes, until the filling is bubbling and the crust is golden brown.
- Remove from the oven and let cool for a few minutes before serving.
*From 1 medium chicken breast, cooked. Or, use leftover rotisserie chicken.
Amount Per Serving: Calories: 2157 Total Fat: 127g Saturated Fat: 55g Cholesterol: 318mg Sodium: 3954mg Carbohydrates: 185g Sugar: 63g Protein: 74g