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 :)
Quick recap:
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!)
Creamy Chicken Pot Pie for Two
Creamy Chicken Pot Pie for Two in ramekins.
Ingredients
½ batch recipe for 15-minute Puff Pastry:
- ½ cup all-purpose flour
- ⅛ teaspoon fine salt
- 5 tablespoons (2.5 ounces) unsalted butter, cold and diced
- 2-3 tablespoons ice water
Filling:
- 1 tablespoon unsalted butter
- ½ small white onion, diced
- 1 small carrot, peeled and diced
- 1 celery stalk, diced
- ½ cup frozen corn
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken stock
- ½ cup whole milk (or cream!)
- ¼ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup (heaped) shredded cooked chicken*
- 1 egg yolk, for crust
Instructions
- 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.
Notes
*From 1 medium chicken breast, cooked. Or, use leftover rotisserie chicken.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 730Total Fat: 47gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 235mgSodium: 1236mgCarbohydrates: 53gFiber: 4gSugar: 9gProtein: 24g
Kayle (The Cooking Actress) says
ahhh puff pastry makes everything better!!!! These pot pies look delishhhh
Jessica says
These look great! My biggest complaint with full size pot pie is that I have to cut into the crust to get my serving. So I love that each serving has its own complete crust!
dixya @food, pleasure, and health says
i would say "copycat chicken and dumplings" from cracker barrel for two would be a dream come true for me. the boyfriend loves this dish and i'd love to recreate it at home for him but a small batch!
Julie says
Given that it is october how about some soup for two recipes?
Kate says
Oh em gee - one of my favorite dishes! I'd love to see mac and cheese for two as well!
Christina Lane says
thanks, Kate! My second cookbook (Comfort & Joy: Cooking for Two) has several mac & cheese recipes :)
Sues says
Chicken pot pie is probably my all-time favorite meal and it's sooo cute in a mug!
Courtney says
This sounds divine. I have been wanting to make chicken pot pie forever. It just finally started to get cold here in the northeast, so good timing. Also I love that it doesn't have peas in it, not a fan of them, What about a dinner for two, meatloaf and potatoes. I have always found it comforting, I think its underrated in the dinner world.
Kayce says
Do you have an Instant Pot? I found a recipe for Bacon Barbeque meatloaf with garlic mashed potatoes haven't tried it yet but sounds amazing!
Marilou says
I'm definitely making this soon. Perfect for cold rainy days. I love your website and vidoes and I am a huge fan of your small batch recipes. I made some of your recipes myself and I had always been inspired by your creations. I just want to let you know that I follow your blog and I nominated you for One Lovely Blog award. I hope you will take time to share a little something about yourself. No monetary compensation, just my way of saying keep on sharing your recipes. I love them! Please take a look https://sweetnspicyliving.com/2017/10/21/one-lovely-blog-award/.
Colleen says
Looks like another winner!
I was so glad when you came out with Comfort and Joy and I've happily cooked my way through most of it already.
Two things I'd like to see are chili and beef stew. Most recipes feed a crowd! I don't need a freezer full of leftovers.
Also, I know you aren't into slow cookers, but they have some quality smaller ones now. I have a 3 1/2 quart with electronic controls just begging for some small batch comfort food recipes with your inspired touch.
Christina Lane says
You're so right, Colleen! I'm on it :)
Holly says
Oh my gosh, this looks amazing. I’m definitely going to try this. Your recipes haven’t failed me yet. Could you please make a recipe for cookie butter? I’ve never actually had it but I’ve heard it’s good so I was looking for a recipe but I really don’t want to make a whole bunch! Is it any good? If so, you should make a recipe! Thanks for all the amazing recipes. My problem is that I considered the dessert for one and not two…