Description
This Chicken Pot Pie for One is a comforting and delicious single-serving meal featuring tender chicken, savory vegetables, and a flaky puff pastry crust. Perfectly portioned for solo diners, it combines sautéed chicken thigh, peas, carrots, and a creamy sauce baked under golden puff pastry, all ready in 40 minutes.
Ingredients
Chicken & Seasoning
- 1 tablespoon salted butter (divided)
- 1 (6-ounce) boneless skinless chicken thigh or chicken breast (or 1 cup cooked, chopped chicken)
- ¼ teaspoon kosher salt (divided)
- ¼ teaspoon coarsely ground black pepper (divided)
Aromatics & Sauce
- 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 (or 1 small carrot chopped and a handful of canned or frozen peas)
Pastry
- ¼ sheet prepared puff pastry
Instructions
- Preheat the Oven: Preheat your oven to 400°F to prepare for baking the pot pie.
- Cook the Chicken: Melt ½ tablespoon of butter in a 10-inch skillet over medium heat. Season the chicken with ⅛ teaspoon salt and ⅛ teaspoon black pepper. Cook the chicken for about 4 minutes on each side until fully cooked through. Remove from the pan, cover, and set aside to rest.
- Sauté the Aromatics: In the same skillet, add the remaining butter, chopped onions, minced garlic, dried basil, a pinch of salt, and pepper. Cook for approximately 3 minutes until the onions soften and become fragrant.
- Make the Sauce: Sprinkle in the flour and stir constantly for 2 minutes to cook off the raw flour taste and thicken the mixture.
- Add Broth and Vegetables: Pour in the low sodium chicken broth and bring to a gentle boil. Reduce the heat and let it simmer for 3 minutes, stirring occasionally. Add the peas and carrots and continue simmering for another 3 minutes to tenderize the vegetables.
- Assemble the Filling: Chop the cooked chicken into bite-sized pieces and stir it into the sauce until evenly combined. Transfer this mixture into a 10-ounce oven-safe ramekin or a 6-inch oven-safe skillet.
- Top with Puff Pastry and Bake: Lay the ¼ sheet of puff pastry over the top of the ramekin or skillet, trimming as needed. Cut two small slits in the pastry surface to allow steam to escape during baking. Place in the preheated oven and bake for 12-15 minutes until the pastry is puffed and golden brown.
- Serve: Remove the pot pie from the oven and let it cool slightly before serving. Enjoy your cozy single-serving chicken pot pie!
Notes
- Use chicken breast instead of thigh if preferred; cooking times remain the same.
- Frozen mixed peas and carrots can be substituted with fresh vegetables if available.
- Puff pastry should be thawed according to package instructions before use.
- For a richer sauce, you can add a splash of cream or milk when adding broth.
- Be cautious when removing from the oven as the filling will be hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
