Best 7 Chicken Pot Pies For Two Recipes

INDIVIDUAL CHICKEN POT PIES FOR TWO

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!

CHICKEN POT PIES FOR TWO

Steps:

• In a small bowl, combine the biscuit mix, milk and parsley just until moistened; set aside. In a saucepan, prepare gravy mix according to package directions. Add the chicken and vegetables; cook for 1-2 minutes or until heated through. , Pour into two ungreased 4-1/2-in. deep-dish pie plates. Drop biscuit dough over chicken mixture. Bake at 350° for 20-25 minutes or until bubbly.

EASY CHICKEN POT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.

CHICKEN POT PIE FOR TWO (COOK'S COUNTRY)

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.

CHICKEN POT PIE WITH 2 CRUSTS

Steps:

• Heat butter over low heat until melted.
• Blend in flour, onion, salt and pepper.
• Cook over low heat, stirring constantly until smooth and bubbly.
• Remove from heat.
• Stir in broth and milk.
• Heat to boiling; stirring constantly. Boil and stir one minute.
• Stir in chicken and veggies. (Add in 1 - 2 diced cooked potatoes if you like!).
• Reserve.
• Line pie plate with prepared bottom crust.
• Pour in filling.
• Top with top crust. Cut slits in center to vent. Flute edges.
• Cook uncovered in 425°F oven until crust is brown; approximately 30-35 minutes.

CHICKEN POT PIE FOR TWO RECIPE - (4.2/5)

Steps:

• Crust: Set aside 1 tablespoon of the whole wheat flour. In a food processor combine the remaining whole wheat flour, the egg, vegetable oil spread, and baking powder. Cover and process just until combined. Add enough ice water, 1/2 teaspoon at a time, to make mixture that forms a loose dough and holds together when pinched. Remove dough from processor; knead dough a few times by hand and form into a ball. Wrap in plastic wrap and refrigerate while preparing filling. Filling: In a large skillet, heat oil over medium heat. Add carrot, celery, onion, mushrooms, and garlic; cook about 5 minutes or just until softened. Sprinkle the reserved 1 tablespoon flour over vegetables; cook and stir for 1 minute more. Add chicken broth all at once. Cook and stir until slightly thickened and bubbly. In a small bowl stir together thyme, 1/4 teaspoon ground black pepper, and 1/8 teaspoon salt; set aside a small pinch of the thyme mixture. Add the remaining thyme mixture to the vegetable mixture. Stir in chicken, yogurt, peas, and parsley until combined. Divide chicken mixture evenly between two 8-ounce ramekins or individual casserole dishes or two 10-ounce custard cups.* Preheat oven to 400 degrees F. Line a baking sheet with foil; set aside. Remove dough from refrigerator. Divide dough in half. Roll out each half until circle is just slightly larger than the circumference of a ramekin. Place dough circles on top of the filling in the ramekins; tuck edges under, pressing down slightly along each edge to secure. Make a few small slits or a 1/2-inch opening in the crust to allow for steam to escape. Brush the egg white over crusts; sprinkle with the reserved pinch of seasoning mixture. Place ramekins on prepared baking sheet. Bake for 20 to 25 minutes or until crust is lightly browned.

FAVORITE CHICKEN POTPIE

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°.