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Chicken Pot Pie for Two

5 from 1 vote
This classic creamy, hearty, and flaky comfort food is just the right size for two.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 955
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pie crust refrigerated is fine, just bring to almost room temperature
  • 1 egg + 1 Tbs water beaten
  • 2 Tbs butter
  • 1 carrot peeled and sliced ¼” thick
  • 1 parsnip large, peeled and sliced ¼” thick
  • 1 onion small, chopped fine
  • 1 celery rib chopped ¼” thick
  • ⅓ cup mushrooms sliced
  • ¼ cup frozen peas
  • ½ tsp salt
  • ¼ tsp thyme dried - or use 1 tsp chopped fresh thyme
  • 2 cloves garlic minced
  • 2 tsp parsley dried
  • 3 Tbs AP flour
  • 1 ¾ cup chicken stock
  • ⅓ cup cream
  • 1 tsp soy sauce
  • 1 chicken breast boneless, skinless, and trimmed
  • Salt & pepper to taste

Equipment

  • 2- 12oz Ramekins
  • Baking Sheet
  • Medium sauce pan

Method
 

  1. Preheat oven to 450℉ with rack in the middle
  2. In a small bowl, beat the egg and water together to create an egg wash
  3. On a parchment-lined baking sheet, unroll pie pastry and cut crust to about ½ “ larger than a personal-size ramekin (12-ounce size)
  4. Fold over and crimp the ½” extra crust, cut a few vent holes, lightly brush with egg wash, and parbake until light golden brown and no longer raw looking, about 7-10 minutes and then set-aside
  5. In a medium saucepan over medium heat melt the butter. Add vegetables (except peas) and salt and sauté until vegetables are soft and slightly browned, about 9 minutes
  6. Stir in garlic, thyme, and parsley and cook until fragrant then stir in flour and cook for about 1 minute
  7. Slowly mix in cream, broth, and soy sauce,scraping the bottom of the pan to loosen any browned bits
  8. Add chicken to the mixture and bring to a simmer. Cover and cook on low heat for about 10-15 minutes, stirring occasionally The internal temperature of the chicken should be 160℉
  9. Transfer the chicken to a plate and shred with two forks
  10. While the chicken is resting increase heat to medium and simmer for about 5 minutes until sauce is thickened and reduced to about 2 cups
  11. Remove from heat and add cooked and shredded chicken (with any juices) and peas to the pan. Add salt and pepper to taste
  12. Divide between ramekins and place crusts on top. Place on a baking sheet and bake until a bubbling and a deep golden brown, about 12 minutes.
  13. Let pies rest 10 minutes before serving

Notes

If you don't have personal-size ramekins, use the same method in any 1qt baking dish.  The baking times should remain the same.
This dish can easily be doubled or tripled etc. for larger servings.
If using canned mushrooms, wait to add them when you add the peas.