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Creamy Chicken Pot Pie for Two Recipe

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4.2 from 3 reviews

This Creamy Chicken Pot Pie for Two is a comforting and hearty dish featuring tender chicken and vegetables in a rich, creamy sauce, topped with a flaky puff pastry crust. Perfectly portioned for two servings, this recipe combines savory flavors and a satisfying texture, making it an ideal meal for a cozy night in.

Ingredients

Filling

  • 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 kernels
  • 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

Pastry

  • 1 sheet of frozen puff pastry, thawed overnight in fridge
  • 1 egg yolk, for crust brushing

Instructions

  1. Preheat the oven: Set your oven to 425°F (220°C) to ensure it reaches the right temperature while you prepare the filling and pastry.
  2. Cook the vegetables: Melt the butter in a small saucepan over medium heat. Add the diced onion, carrot, celery, and frozen corn. Sauté, stirring occasionally, for about 5 minutes until the vegetables are softened.
  3. Add the flour: Sprinkle the all-purpose flour over the sautéed vegetables and cook for 30 seconds while stirring to eliminate the raw flour taste and start thickening the mixture.
  4. Make the creamy base: Gradually pour in the chicken stock and whole milk (or cream). Add dried thyme, salt, and freshly ground black pepper. Stir the mixture and bring it to a simmer, cooking until it thickens slightly. Taste and adjust the seasoning as needed.
  5. Incorporate the chicken: Stir in the shredded cooked chicken into the filling mixture, then remove the saucepan from the heat.
  6. Fill the serving dishes: Ladle the creamy chicken filling evenly into two oven-safe serving bowls.
  7. Prepare the puff pastry: Remove the puff pastry sheet from its packaging and unroll it. Cut it in half, placing one half back in the fridge for another use. Roll out the half sheet gently to fit the size of your serving bowls.
  8. Top the pies: Cut out pastry circles slightly larger than the top of each bowl. Place one circle on top of each filled bowl, allowing the edges to lightly overlap. Beat the egg yolk and brush it over the pastry crust for a glossy, golden finish.
  9. Bake: Place the bowls on a baking sheet and bake in the preheated oven for 15-19 minutes, or until the filling is bubbling and the pastry is golden brown and crisp.
  10. Serve: Carefully remove the pies from the oven and allow them to cool for a few minutes before serving to avoid burns and let flavors meld.

Notes

  • Make sure to thaw the puff pastry overnight in the fridge for easier handling and better baking results.
  • You can substitute whole milk with cream for a richer filling.
  • Leftover pastry can be stored back in the freezer for another use.
  • Use oven-safe bowls to prevent any accidents during baking.
  • Adjust the seasoning to taste after simmering to ensure the filling is well balanced.

Find it online: https://marthatasty.com/creamy-chicken-pot-pie-for-two-recipe/