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A golden-brown pot pie in a white dish on a plate, garnished with herbs, with a fork and napkin nearby.
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Best Chicken Pot Pie Recipe for Two

This easy chicken pot pie recipe for two is pure comfort food. Hearty vegetables with a secret ingredient sauce, and a flaky crust is easy to make and eat.
Course Main Course
Cuisine American
Budget Frugal
Prep Time 13 minutes
Cook Time 35 minutes
Total Time 48 minutes
Servings 2
Calories 1031kcal

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!

Nutrition

Calories: 1031kcal | Carbohydrates: 99g | Protein: 44g | Fat: 52g | Saturated Fat: 23g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Cholesterol: 146mg | Sodium: 747mg | Potassium: 1523mg | Fiber: 13g | Sugar: 12g | Vitamin A: 7176IU | Vitamin C: 72mg | Calcium: 139mg | Iron: 7mg