Chicken Pot Pie For One
This single serving chicken pot pie features a creamy, flavorful filling made with tender chicken, vegetables, and a rich sauce, all topped with a flaky puff pastry crust.
Servings: 1 serving
Equipment
Ingredients
- 1 tablespoon salted butter -divided
- 1 (6-ounce) boneless skinless chicken thigh or chicken breast. (or use 1 cup of cooked, chopped chicken)
- ¼ teaspoon kosher salt -divided
- ¼ teaspoon coarsely ground black pepper -divided
- ½ cup chopped onions
- 1 clove garlic -minced
- ¼ teaspoon dried basil
- ½ tablespoon all purpose flour
- ½ cup low sodium chicken broth
- ¼ cup frozen and thawed peas and carrots -
- ¼ sheet prepared puff pastry
Instructions
- Preheat the oven to 400°F.
- Cook the Chicken: Melt ½ tablespoon butter in a 10-inch skillet over medium heat. Season the chicken with ⅛ teaspoon salt and ⅛ teaspoon black pepper, then cook for about 4 minutes per side until fully cooked. Remove from the pan, cover, and set aside.
- Sauté the Aromatics: In the same skillet, add the remaining butter, onions, garlic, dried basil, salt, and pepper. Cook for about 3 minutes until the onions soften.
- Make the Sauce: Whisk in the flour and cook for 2 minutes, stirring frequently.
- Add the Broth & Vegetables: Pour in the chicken broth and bring to a gentle boil. Reduce heat and simmer for 3 minutes, stirring occasionally. Add the peas and carrots, then simmer for another 3 minutes.
- Assemble: Chop the cooked chicken and stir it into the sauce. Transfer the mixture to a 10-ounce oven-safe ramekin or a 6-inch oven-safe skillet.
- Top & Bake: Lay a piece of puff pastry over the top, cutting two small slits for steam to escape. Bake for 12-15 minutes, until the pastry is golden brown.
- Serve: Remove from the oven and let it cool slightly before serving.
Notes
- Using Fresh or Frozen Vegetables: Frozen vegetables work well, but if using fresh, chop them small and sauté them with the onions in step 2 to ensure they cook through.
- Cutting Puff Pastry Easily: If the pastry is too soft, chill it in the fridge for a few minutes before cutting to make handling easier.
- Letting It Rest: Allow the pot pie to cool for a few minutes after baking—this helps the filling thicken and prevents burns when serving.
Nutrition
Serving: 1serving | Calories: 490kcal | Carbohydrates: 32g | Protein: 31g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 137mg | Sodium: 962mg | Potassium: 558mg | Fiber: 3g | Sugar: 5g | Vitamin A: 785IU | Vitamin C: 25.7mg | Calcium: 24mg | Iron: 2.2mg
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