Individual Chicken Pot Pies for Two
User Reviews
4.9
Individual Chicken Pot Pies for Two
Description
This recipe prepares two individual chicken pot pies using 12-ounce ramekins. Cooked chicken breast, sliced carrots, celery, and diced onions are simmered in chicken broth until tender, and then the broth is reserved to make a thickened gravy with butter, flour, and milk. The gravy is combined with the chicken and vegetables to create a creamy, hearty filling. Chilled pie crust is cut and placed over the ramekins as a top crust and brushed with egg wash to develop a shiny golden crust during baking.
The pies bake in a preheated oven at 425°F until the crust is browned and the filling is bubbling. These mini pot pies offer a convenient way to enjoy individual servings with the traditional creamy, savory flavor and flaky crust texture. The use of fresh ingredients and freshly made dough gives a homemade feel.
These pot pies are well suited for small households or as a comforting meal for two. They pair well with a fresh green salad or steamed vegetables for a complete meal. Nutritional calculations vary with ingredient choices.
If ramekins are not available, oven-safe mugs may be used, or double the quantity for a larger 9-inch pie. Use the exact measured ingredients for consistent results and a well-balanced filling-to-crust ratio.
Ingredients
Special Equipment
- 2 12-ounce ramekins
Pie Crust Top
- 1/4 batch pie crust divided in two and chilled (store-bought works too, buttermilk
Pot Pie Filling
- 10 ounces boneless skinless chicken breast cubed, about 1
- 1 cup carrot sliced
- 1 cup celery sliced
- 1/4 cup onion diced
- 2 cups chicken broth
- 2 tablespoons butter 1 ounce
- 2 tablespoons all-purpose flour
- 1/3 cup milk (any percentage)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Egg Wash
- 1 egg
- 1 tablespoon milk
Instructions
Prepare Ingredients
- Prepare pie crust. At the end of the chilling time, start the pot pie filling. (If using store-bought, frozen crust, remove from freezer so you will be able to cut it.) Preheat your oven to 425°F and line a baking sheet with foil.
Pot Pie Filling
- In a medium pot, combine cubed chicken, carrots, celery, onion, and chicken broth. Bring to a simmer over medium-high heat and cook for 15 minutes, until chicken is cooked through and vegetables are just fork tender.
- Drain chicken broth into a separate container (do not discard).
Make Gravy
- Measure out 1 cup of reserved broth (you can discard the rest) and 1/3 cup milk. Set them next to the stove.
- In a medium saucepan, over medium heat, melt butter. Whisk in flour and cook until flour is golden, 30 seconds to 1 minute.
- Slowly whisk in broth and milk, whisking out any lumps as they form. Cook, stirring constantly, until mixture thickens and begins to bubble, 2 to 5 minutes.
- Remove gravy from heat, stir in salt and pepper and chicken and vegetable mixture, and divide between 2 12-ounce ramekins.
Assemble
- Allow chilled dough to sit at room temperature for about 5 minutes to soften slightly so you can roll it out without it cracking.
- While your dough sits, make the egg wash. In a small bowl, whisk together egg and milk, and set aside.
- On a well-floured surface, roll out the first disk to 1/8-inch thick and drape over the first filled ramekin. Trim the extra, leaving about 3/4-inch overhang. Gently press the edges over so the dough drapes over the sides slightly (it won't sit flush). Use a sharp-tipped serrated knife to cut a couple slits in the top for steam to escape.
- Repeat with the second crust and ramekin. Brush egg wash over the top of the pie crusts.
- Place ramekins on your prepared baking tray and bake for 15 to 20 minutes until tops are golden and filling inside is bubbly.
- Cool for at least 5 minutes before serving. Enjoy!
Notes
- Ramekins of 12 ounces work best, but oven-safe mugs or a single 6-inch pie can be substituted.
- For a 9-inch pie, double the recipe quantities accordingly.
- Nutrition info assumes some dough waste and 2% milk; adjust for your ingredients as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 558 kcal
% Daily Value*
| Calories | 558kcal | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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