Easy single serve chicken pot pie! 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.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Main Dish
Cuisine: American
Keyword: chicken, chicken pot pie, individual chicken pot pie, mini chicken pot pie, pie crust, puff pastry, turkey pot pie
Melt ½ tablespoon of the butter in a 10-inch skillet on medium heat. Add the chicken thigh or chicken breast to the pan and season with ⅛ teaspoon of salt and ⅛ teaspoon of black pepper. Cook the chicken for 4 minutes per side or until chicken is cooked through and no longer pink. Remove from the pan, cover, and set aside.
In the same skillet, add the remaining butter, followed by the chopped onions, garlic, dried basil, salt, and pepper. Cook for about 3 minutes, or until these until the vegetables become soft.
Whisk in the flour and allow it to cook for 2 minutes, stirring frequently.
Pour in the chicken broth and bring to a gentle boil. Reduce heat to low and cook, stirring occasionally for 3 minutes.
Add the vegetables to the pan, continue to simmer 3 minutes.
Chop the chicken into cubes and add to the pan. Continue to cook for 2 minutes.
Pour the chicken with the sauce and vegetables into a 10-ounce oven safe ramekin or a 6-inch oven safe skillet.
Top with the puff pastry. Cut 2 small slits in the puff pastry so heat can escape during the cooking process.
Bake in the oven for 12-15 minutes or until puff pastry is golden.
Remove from the oven and enjoy.
Notes
Salt Adjustment Based on Broth: The sodium content in your chicken broth will influence how much additional salt is needed. Taste the sauce after combining all the ingredients and before transferring it to the baking dish. Adjust the seasoning as necessary to achieve the perfect balance.
Using Frozen or Fresh Vegetables: While frozen vegetables are convenient and work great in this recipe, you can opt for fresh vegetables if you prefer. Fresh carrots and other vegetables can be chopped and sautéed along with the onions in step 3 of the recipe. This will ensure they are cooked through and tender.
Homemade Chicken Pot Pie Crust Option: If you're inclined to make your own crust instead of using puff pastry, here's a simple recipe:Homemade Crust Ingredients:
2 1/2 tablespoons all-purpose flour
1/4 teaspoon sugar
A pinch of salt
1 tablespoon cold butter
1 teaspoon ice water
For the Egg Wash:
1 beaten egg
1/2 tablespoon water
Crust Instructions:
Combine flour, sugar, and salt in a small bowl.
Use a fork to blend in the butter until the mixture resembles wet sand.
Stir in water to form a dough.
On a floured surface, roll the dough into a ball and then flatten it into a circle to fit over your ramekin or skillet. Make two cuts in the top for ventilation.
Egg Wash Instructions:
Mix 1 tablespoon of beaten egg with water in a bowl.
Brush this mixture over the pie crust before baking.
Bake the pot pie with the homemade crust for 20 minutes or until the crust turns golden brown.