Chicken Pot Pie For One

 

 

Chicken Pot Pie For One

Do you have a craving for pot pie but don’t want to make a huge pan full because it’ only you? Well here is the solution to that problem, an easy single-serve chicken pot pie recipe that is quick and easy to make.  This classic chicken pot pie is made with tender chicken and vegetables underneath a buttery, flaky crust. Forget frozen pot pies, this easy single-serving recipe is the ultimate in comfort food.

Ingredients

 1 (6-ounce) boneless skinless chicken thigh, boneless skinless

1/4 tsp Basil, dried

1 clove Garlic

1/2 cup Onions

1/4 cup Peas and carrots, frozen and thawed

1/2 cup Chicken broth

1/2 tbsp All purpose flour

1/4 tsp Black pepper, coarsely ground

 1/4 tsp Kosher salt

 1/4 sheet Puff pastry, prepared

1 tbsp Butter, salted

 

Cook the chicken in the oven for 40 minutes or until completely cooked. Or boil in a pot with water and bouillon crystals until cooked through. Set aside to cool. Once cooled chop up  

In a large sauté pan over medium heat, melt the butter, Add the chopped yellow onion, garlic, celery, and carrots. Sauté for 10 minutes, or until the carrots are cooked. Add the flour and stir constantly, for about 3 minutes. Add the broth, salt, and white pepper. Bring to a boil, stirring with a wooden spoon to incorporate the flour. Simmer until thickened, a few minutes. Take off the heat, stir in the heavy cream, herbs, chicken, and peas. Ladle the filling into oven-safe ramekins or soup bowls (be sure they are oven proof up to 425°F). The filling should come up no more than three-quarters of the way to the top of the bowls. If you have extra, make another bowl.

Brush the outside edges of each bowl with an egg wash. Place the cold dough rounds over the soup bowls, pressing firmly around the edges so that the dough adheres, and then brush the top of the dough with the egg wash. Using a sharp knife, make a ½-inch slit in the top of each pie. Bake for 20 to 25 minutes, or until the pastry is a rich golden brown.

Let cool for about 10 minutes, then use a wide spatula to carefully transfer the hot ramekins to serving plates. Sprinkle a few fresh thyme sprigs over top of the bowls and serve.

 

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Pheonix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. In her spare time, Elizabeth is also a gourmet cook, life coach, and avid artist, proficient in watercolor, acrylic, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week.