Small Batch Chicken Pot Pie for Two
Individual chicken pot pies baked in ramekins with a flaky top crust and a creamy herbed filling — scaled to two servings so there's no extra pie sitting in the fridge.
Equipment
Ingredients
- 1 tablespoon butter
- ¼ cup diced onion
- ¼ cup diced celery
- ¼ cup diced carrots
- 1 clove garlic minced
- 2 tablespoons all-purpose flour
- ¾ cup chicken broth
- ¼ cup whole milk or half-and-half
- 1 cup cooked chicken diced or shredded
- ¼ cup frozen peas
- ½ teaspoon dried thyme
- ¼ teaspoon dried parsley
- Salt and black pepper to taste
Crust
- 1 refrigerated pie crust you'll only use part of it
- 1 egg beaten (for egg wash)
Instructions
- Preheat the oven to 400°F. Lightly grease two 10-ounce ramekins.
- Melt the butter in a skillet over medium heat. Add the onion, celery, and carrots. Cook for 5–6 minutes until the vegetables begin to soften. Stir in the garlic and cook for 30 seconds.
- Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
- Slowly whisk in the chicken broth, followed by the milk. Cook until the sauce thickens, about 3–4 minutes.
- Stir in the chicken, peas, thyme, parsley, salt, and pepper. Simmer for 2 minutes, then remove from the heat.
- Divide the filling evenly between the prepared ramekins.
- Roll out the pie crust and cut two circles slightly larger than the tops of the ramekins. Place a crust over each ramekin and gently press around the edges. Cut a few small slits in the tops to vent steam.
- Brush with the beaten egg.
- Place the ramekins on a baking sheet and bake for 25–30 minutes, or until the crust is deep golden brown and the filling is bubbling.
- Let stand for 5–10 minutes before serving.
Notes
Rotisserie chicken works beautifully in this recipe.
Swap the peas for corn or green beans if preferred.
Add a pinch of poultry seasoning for a richer homemade flavor.
If your ramekins are larger than 10 ounces, you'll have a slightly thinner filling layer and may need a few extra minutes of baking time.
Storage Refrigerate leftovers for up to 3 days. Reheat in a 350°F oven until warmed through. These are best enjoyed fresh, as the crust stays flakier than when microwaved. Freezer Instructions Prepare the filling and divide it into freezer-safe ramekins. Cool completely, wrap well, and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator, top with fresh pie crust, brush with egg wash, and bake as directed.
Swap the peas for corn or green beans if preferred.
Add a pinch of poultry seasoning for a richer homemade flavor.
If your ramekins are larger than 10 ounces, you'll have a slightly thinner filling layer and may need a few extra minutes of baking time.
Storage Refrigerate leftovers for up to 3 days. Reheat in a 350°F oven until warmed through. These are best enjoyed fresh, as the crust stays flakier than when microwaved. Freezer Instructions Prepare the filling and divide it into freezer-safe ramekins. Cool completely, wrap well, and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator, top with fresh pie crust, brush with egg wash, and bake as directed.