Best 5 Chicken Pot Pies For Two Recipes

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Indulge in a delightful culinary journey with our collection of enticing chicken pot pie recipes, meticulously crafted for intimate gatherings of two. These savory pies, brimming with succulent chicken, tender vegetables, and enveloped in a flaky, golden crust, offer a heartwarming and comforting meal, perfect for a cozy dinner date or a special occasion. Discover a symphony of flavors in each recipe, ranging from the classic and comforting to creative and unique takes on this timeless dish. Embark on this culinary adventure and create unforgettable memories with your loved one over a delectable chicken pot pie.

Here are our top 5 tried and tested recipes!

EASY CHICKEN POT PIE (COOKING FOR 2)



Easy Chicken Pot Pie (Cooking for 2) image

Bisquick Heart Smart® recipe! Cozy up to a warm chicken pot pie that's ready in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 3

Number Of Ingredients 7

1/2 cup canned condensed reduced-fat reduced-sodium cream of chicken soup
1/4 cup fat-free (skim) milk
1 cup frozen mixed vegetables
1/2 cup cut-up cooked chicken breast
1/2 cup Bisquick Heart Smart® mix
1/4 cup fat-free (skim) milk
2 tablespoons fat-free egg product or 1 egg white

Steps:

  • Heat oven to 400°F. In ungreased 1-quart casserole, stir together soup and 1/4 cup milk; stir in vegetables and chicken. Microwave uncovered on High 3 minutes; stir.
  • In small bowl, stir remaining ingredients until blended. Pour over chicken mixture.
  • Bake uncovered about 20 minutes or until crust is golden brown.

Nutrition Facts : Calories 170, Carbohydrate 24 g, Cholesterol 20 mg, Fiber 0 g, Protein 13 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 6 g, TransFat 0 g

INDIVIDUAL CHICKEN POT PIES FOR TWO



Individual Chicken Pot Pies for Two image

Individual Chicken Pot Pies are easy to make, stuffed with chicken, carrots, and celery, and topped with a delicious flaky buttermilk crust.

Provided by Tracy

Categories     Dinner

Time 1h35m

Number Of Ingredients 14

2 12-ounce ramekins
1/4 batch My Favorite Buttermilk Pie Crust (divided in two and chilled (store-bought works too))
10 ounces (about 1) boneless skinless chicken breast (cubed)
1 cup sliced carrots
1 cup sliced celery
1/4 cup diced onion
2 cups chicken broth
2 tablespoons (1oz) butter
2 tablespoons all-purpose flour
1/3 cup milk ((any percentage))
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg
1 tablespoon milk

Steps:

  • 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.
  • 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).
  • 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.
  • 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!

Nutrition Facts : Calories 558 kcal, ServingSize 1 serving

FAVORITE CHICKEN POTPIE



Favorite Chicken Potpie image

This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. -Karen Johnson, Bakersfield, California

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 2 potpies (8 servings each).

Number Of Ingredients 14

2 cups diced peeled potatoes
1-3/4 cups sliced carrots
1 cup butter, cubed
2/3 cup chopped onion
1 cup all-purpose flour
1-3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1-1/2 cups whole milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
4 sheets refrigerated pie crust

Steps:

  • Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 475 calories, Fat 28g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 768mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

CHICKEN POT PIE FOR TWO (COOK'S COUNTRY)



Chicken Pot Pie for Two (Cook's Country) image

Fresh thyme adds invaluable flavor. Because the sauce is simmered so briefly, dried thyme would not impart the same flavor.

Provided by gailanng

Categories     One Dish Meal

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 16

1 store-bought pie dough (9-inch)
2 tablespoons unsalted butter
2 carrots, peeled and sliced 1/4 inch thick
1 small onion, chopped fine
1 small celery rib, sliced 1/4 inch thick
salt and pepper
2 garlic cloves, minced
1 teaspoon minced fresh thyme
3 tablespoons all-purpose flour
1 3/4 cups chicken broth
1/3 cup heavy cream
1/2 teaspoon soy sauce
1 (8 ounce) boneless skinless chicken breasts, trimmed
1/4 cup frozen peas
2 teaspoons minced fresh parsley
1/4 teaspoon lemon juice

Steps:

  • Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper. Unroll dough on baking sheet. Use 12-ounce ovensafe ramekin as guide to cut out 2 dough rounds about 1/2 inch larger than mouth of ramekin. Fold under and crimp outer 1/2 inch of dough, then cut 3 vents in center of each crust. Bake until crusts just begin to brown and no longer look raw, about 7 minutes; set aside.
  • Meanwhile, melt butter in medium saucepan over medium heat. Add carrots, onion, celery and 1/2 teaspoon salt and cook until vegetables are softened and browned, 8 to 10 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
  • Slowly whisk in broth, cream, and soy sauce, scraping up any browned bits. Nestle chicken into sauce and bring to simmer. Cover, reduce heat to medium-low, and cook until chicken registers 160 degrees, 10 to 15 minutes. Transfer chicken to plate; let cool slightly. Using 2 forks, shred chicken into bite-size pieces.
  • Meanwhile, return pan with sauce to medium heat and simmer until thickened and sauce measures 2 cups, about 5 minutes. Off heat, return shredded chicken and accumulated juices to pan. Stir in peas, parsley, and lemon juice and season with salt and pepper to taste.
  • Divide filling between ramekins and place parbaked crusts on top of filling. Place pot pies on baking sheet and bake until crusts are deep golden brown and filling is bubbling, 10 to 15 minutes. Let pot pies cool for 10 minutes before serving.

Nutrition Facts : Calories 957.5, Fat 60.6, SaturatedFat 24.9, Cholesterol 157.4, Sodium 1422.7, Carbohydrate 64.5, Fiber 7, Sugar 6.3, Protein 38.3

CHICKEN POT PIE IX



Chicken Pot Pie IX image

A delicious chicken pie made from scratch with carrots, peas and celery.

Provided by Robbie Rice

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 8

Number Of Ingredients 13

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
½ cup sliced celery
⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
⅔ cup milk
2 (9 inch) unbaked pie crusts

Steps:

  • Preheat oven to 425 degrees F (220 degrees C.)
  • In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  • In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  • Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  • Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Nutrition Facts : Calories 412 calories, Carbohydrate 30.4 g, Cholesterol 54.9 mg, Fat 23.9 g, Fiber 3.3 g, Protein 18.4 g, SaturatedFat 9.1 g, Sodium 517 mg, Sugar 3.2 g

Tips:

  • Use a good quality pie crust. This will make a big difference in the final product. You can use a store-bought pie crust or make your own. If you are making your own, be sure to use a recipe that is specifically for pot pies.
  • Use fresh, high-quality ingredients. This will also make a big difference in the final product. Use fresh vegetables and herbs, and use a good quality chicken broth.
  • Don't overfill the pot pies. If you do, they will be more likely to burst open during baking.
  • Bake the pot pies until the crust is golden brown and the filling is bubbling. This will take about 30 minutes.
  • Let the pot pies cool for a few minutes before serving. This will make them easier to handle.

Conclusion:

Chicken pot pies are a delicious and comforting meal that is perfect for a cold winter day. They are also relatively easy to make, especially if you use a store-bought pie crust. With a little planning, you can have a delicious chicken pot pie on the table in less than an hour.

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