Next time you're craving a comforting dinner, try these individual chicken pot pies for two! Made with tender white meat chicken, chunks of potato, sweet peas, pearl onions, and carrots, all tucked into a creamy filling with fresh thyme. This Best Chicken Pot Pie Recipe for Two makes the perfect comfort food. And, there’s a surprise twist—a secret ingredient that adds an extra layer of lusciousness to the creamy sauce. A cute little handle for holding a sprig of fresh thyme makes these pot pies anything but ordinary. Baked to golden perfection, they're sure to bring a little homemade goodness to your table for two. The whole family will love this ultimate comfort food.
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MARY'S TWO CENTS
This homemade chicken pot pie falls squarely in our frugal recipe category, coming in under $8.00 per serving. See how we rate our recipes HERE. You can probably make it cheaper by making homemade pie crust instead of buying store-bought pie crust. I love Pillsbury refrigerated pie crusts, so I am willing to spend a bit more.
INGREDIENTS FOR EASY CHICKEN POT PIE
INGREDIENT NOTES
Let's talk a bit about the key ingredients in this recipe:
- Chicken: Chicken breast is preferred for this recipe. You can poach chicken breasts in chicken broth or chicken stock, you can use leftover chicken, or rotisserie chicken.
- Potatoes: Yukon gold potatoes work best. Their waxy texture helps hold them together better than russet potatoes.
- Carrots: I like to cut the carrots a bit larger, but you can absolutely use frozen peas and carrots.
- Onions: I have no time for peeling tiny onions, so I use frozen pearl onions.
- Pie Crust: This recipe has no bottom crust but you can put one in yours. We like more vegetables and less crust. I use refrigerated pie dough, but you can make own pie crust, if desired.
- Chicken Base: Chicken base is a highly concentrated chicken flavoring, usually found in small jars. Use the low-sodium version. If you don't have a low-sodium base, cut down on the added salt.
Secret Ingredient
My secret ingredient for this Best Chicken Pot Pie Recipe for Two is the Knorr Roasted Chicken Gravy Mix. The gravy mix serves two purposes in the pot pies. First, it contains the poultry seasoning and spices that conjure up the memory of what a chicken pot pie should taste like. Secondly, it contains the thickeners that give this pot pie gravy a head start. You might need to add some extra flour, but the gravy mix already does most of the work. Can you skip the gravy mix? Yes, but why would you? Can you use another brand of gravy mix? Yes. I prefer the Knorr brand. If you have a favorite, use it!
See the recipe card for quantities and measurements.
INSTRUCTIONS FOR MAKING CHICKEN POT PIE
- Boil potatoes and carrots until slightly softened. Add the celery and cook for an additional 5 minutes.
- Remove the pot from the heat and drain the vegetables.
- Add the corn, thyme, cooked chicken, peas and onions to the pot. Set aside.
- Prepare the gravy mix according to the package directions.
- Add the cream, the vegetable base, and water. Heat and stir until thickened. Make the egg wash and set it aside.
- Use the ramekin as a template to cut top crusts. Cut ½" larger than bowl. Cut 2 strips of dough. Roll foil into small logs. Spray the logs with oil.
- Use the egg wash as glue to attach the strips of dough. Insert the aluminum foil logs under the strips of dough to hold it up while baking. Make slits in dough.
- Add the vegetables to the gravy and heat slightly. Pour the filling into two large ovenproof ramekins.
- Place the dough on top of the filling and fold the edges over. Use a fork to lightly crimp the dough.
- Brush the dough with egg wash and Bake until the dough is golden brown and the filling is bubbling.
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CHANGE IT UP
- This recipe lends itself to making it your own. You can swap out one or more vegetables for others. A lot of people like green beans in their pot pie, which makes things easy. Just adding frozen mixed vegetables. Chicken mushroom pot pie is delicious.
- Make your pot pie with a variety of root vegetables like parsnips and turnips.
- You can add a bottom pie crust in addition to the top crust if you prefer the classic pot pie.
- Puff pastry can be used instead of pie dough.
successful chicken pot pie is like a society that functions at a highly efficient level. Call it Sweden. Here every vegetable has its place. No single bit of produce demands to be more important than another. ― Bonnie Garmus
EQUIPMENT
- Medium pot
- Large skillet
- Large ovenproof ramekins or soup bowls
- Sheet pan (in case sauce bubbles over)
STORAGE
These pot pies are best eaten after sitting for five minutes at room temperature. They can be assembled ahead of time and frozen uncooked, but you'll need to put a foil tent over the top when baking to avoid over-browning the crust. For freezing, wrap the pot pies tightly with plastic wrap and freeze in an airtight container to preserve freshness. Use with 2 months.
TOP TIP
Cook the vegetables until al dente. Heat them in the gravy, but do not cook completely. Add the hot vegetables and tender chicken to the ramekins and top them with the dough. With the vegetables partially cooked and hot, the pot pies will be done before the crust gets overly brown.
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Equipment
- Medium pot
- Large skillet.
- Large ovenproof ramekins or soup bowls
- Sheet pan
Ingredients
- 1 ½ cups cooked chicken ¾" dice
- 1 ½ cups potatoes ¾"dice
- ½ cup carrots ½" dice
- ½ cup corn fresh or frozen
- ½ cup celery sliced
- 1 ¼ cups peas with pearl onions
- 1 envelope chicken gravy mix
- 1 cup water
- ½ cup heavy cream
- 1 teaspoon chicken base low sodium
- ½ cup water
- 1 egg
- 1 tablespoon all-purpose flour as needed
- Salt and black pepper to taste.
- 1 package refrigerated pie dough
Instructions
- Boil the diced 1 ½ cups potatoes and ½ cup carrots until slightly softened. Add the celery and cook for an additional 5 minutes.
- Remove the pot from the heat and drain the vegetables. Put them back in the pot.
- Add the corn, thyme, chicken, peas and onions to the pot. Set aside.
- Prepare the gravy mix according to the package directions, but reduce the water to 1 cup.
- Add the heavy cream, the vegetable base, and ½ cup water. Heat and stir until the sauce has thickened.
- Make the egg wash by beating an egg by hand with one tablespoon of water and set it aside. Preheat the oven to 400 degrees F.
- With a rolling pin gently flatten the dough. Use the ramekin as a template to cut the top crusts. Cut them ½" larger than the bowl.
- Cut two short strips of dough. Press a fork lightly on the ends. Roll small pieces of foil into small logs. Spray the logs with cooking spray. This will prevent the foil from sticking, making removal easy.
- Use the egg wash as glue to attach the strips of dough to the top crust. Insert the foil under the strips of dough to hold it up while baking. Make slits in the dough for steam to escape.
- Add the vegetables to the skillet with the gravy and heat slightly. Season with salt and pepper to taste. Pour the pot pie filling into two large ovenproof ramekins.
- Place the dough on top of the filling and fold the edges over. Use a fork to lightly crimp the dough on the edge of the ramekin. You will still have gravy bubble over, but that is okay.
- Brush the dough with egg wash and bake in a preheated oven until the dough is golden brown and the filling is bubbling, about 35 minutes.
- Remove the ramekins from the oven and allow them to cool for five minutes. Tuck a sprig of fresh thyme into the dough "handle." Enjoy!
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