Chicken Pot Pie for Two Cook's Country

Treat yourself and a loved one to the ultimate comfort food with this “Chicken Pot Pie for Two” from Cook’s Country. Perfectly portioned for intimate dining, this recipe combines tender shredded chicken, vibrant vegetables like carrots, celery, and peas, and a creamy thyme-infused sauce, all nestled beneath a golden, flaky store-bought pie crust. With just 20 minutes of prep time and a bake time that delivers piping hot pot pies in under an hour, this dish is a quick yet satisfying option for cozy weeknight dinners or an impressive date-night meal. Easy to prepare with simple ingredients and topped with a glossy egg wash for a beautiful finish, these savory pot pies are sure to warm both your heart and your table. Keywords: chicken pot pie recipe, comfort food for two, easy pot pie recipe.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 2

Ingredients

• 1 piece (about 6-8 ounces) Boneless, skinless chicken breasts
• 1.5 cups Chicken broth
• 3 tablespoons Unsalted butter
• 3 tablespoons All-purpose flour
• 0.5 cup Whole milk
• 0.5 teaspoons Fresh thyme leaves
• 0.5 cup Frozen peas
• 1 medium Carrot, diced
• 1 medium Celery stalk, diced
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 1 sheet Store-bought pie dough
• 1 Egg, beaten

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a small saucepan, place the chicken breast and pour the chicken broth over it. Bring to a gentle simmer and cook for 10-12 minutes, or until the chicken is fully cooked. Remove the chicken from the broth, shred it into bite-sized pieces, and set aside. Reserve 1 cup of the broth and discard the rest.

Step 3

Heat a medium skillet over medium heat and melt the butter. Add the diced carrot and celery, and cook until softened, about 5 minutes.

Step 4

Sprinkle the flour over the sautéed vegetables and cook, stirring constantly, for 1 minute to remove the raw flour taste.

Step 5

Gradually whisk in the reserved chicken broth and milk, making a smooth mixture. Bring the mixture to a simmer and cook for 2-3 minutes until it thickens.

Step 6

Stir in the shredded chicken, peas, thyme, salt, and black pepper. Remove from the heat and let the filling cool slightly.

Step 7

Roll out the pie dough and cut it into two circles large enough to cover two 10-ounce ramekins. Divide the filling evenly between the ramekins.

Step 8

Place the dough circles over the filled ramekins, pressing the edges to seal. Use a knife to cut small slits in the top of the dough to allow steam to escape.

Step 9

Brush the tops of the dough with the beaten egg for a golden, glossy finish.

Step 10

Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and flaky.

Step 11

Let the pies cool for 5 minutes before serving.

Nutrition Facts

Serving size	(1300.4g)

Amount per serving	% Daily Value*
Calories	1949.2

Total Fat 114.5g	0%
Saturated Fat 51.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 437.2mg	0%
Sodium 3419.1mg	0%
Total Carbohydrate 146.5g	0%
Dietary Fiber 11.2g	0%
Total Sugars 21.3g
Protein 88.6g	0%

Vitamin D 95.4IU	0%
Calcium 362.7mg	0%
Iron 10.1mg	0%
Potassium 1904.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.3%

Protein: 18.0%

Carbs: 29.7%