Description
A comforting and delicious small batch chicken pot pie recipe perfect for two, featuring tender chicken, vegetables, and a flaky crust.
Ingredients
Scale
- 1 cup cooked chicken, shredded
- 1/2 cup frozen mixed vegetables
- 1/4 cup onion, diced
- 1/4 cup celery, diced
- 1/4 cup chicken broth
- 1/4 cup milk
- 1 tablespoon butter
- 1 teaspoon thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pre-made pie crust
Instructions
- Preheat the oven to 400°F (200°C).
- In a skillet, melt butter over medium heat and sauté onions and celery until soft.
- Add the shredded chicken, mixed vegetables, chicken broth, milk, thyme, salt, and pepper. Stir to combine and heat through.
- Roll out the pie crust and place it in a small pie dish.
- Pour the chicken mixture into the pie crust.
- Cover with another layer of pie crust, sealing the edges. Cut slits in the top crust for steam to escape.
- Bake for 25-30 minutes or until the crust is golden brown.
- Let it cool for a few minutes before serving.
Notes
- Feel free to customize the vegetables based on your preference.
- This recipe can be made ahead and frozen before baking.
- For a richer flavor, add a splash of white wine to the filling.
Nutrition
- Serving Size: 1 pie slice
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Small Batch Chicken Pot Pie for Two, Chicken Pot Pie, Cozy Dinner