Print

Cozy Single Serve Chicken Pot Pie

single serve chicken pot pie - featured image
Print Recipe

A quick and easy single serve chicken pot pie with a flaky puff pastry crust and creamy, savory filling, perfect for solo meals or comforting dinners.

Ingredients

Scale
  • 1/2 cup cooked chicken, shredded or diced (rotisserie chicken works great)
  • 1/4 cup frozen peas and carrots (fresh can be used)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour (can use gluten-free flour for GF option)
  • 3/4 cup low-sodium chicken broth
  • 1/2 cup whole milk or 2% (dairy-free milk like oat milk can be used)
  • 2 tablespoons finely chopped onion
  • 1 small clove garlic, minced
  • 1 sheet frozen puff pastry, thawed
  • Salt and pepper to taste
  • 1/2 teaspoon fresh thyme (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a small saucepan, melt 2 tablespoons of unsalted butter over medium heat, about 2 minutes.
  3. Add the finely chopped onion and minced garlic, cooking until softened and fragrant, about 3 minutes. Avoid burning the garlic.
  4. Sprinkle 2 tablespoons of all-purpose flour over the butter mixture and stir constantly for 1 to 2 minutes until lightly golden.
  5. Slowly whisk in 3/4 cup low-sodium chicken broth and 1/2 cup milk. Bring to a gentle simmer, stirring frequently, until thickened, about 3 to 5 minutes.
  6. Stir in 1/2 cup cooked chicken, 1/4 cup frozen peas and carrots, and 1/2 teaspoon fresh thyme if using. Season with salt and pepper to taste. Cook for another minute, then remove from heat.
  7. Spoon the creamy chicken mixture into an oven-safe ramekin, filling it almost to the top but leaving about 1/4 inch of space for the pastry.
  8. Roll out the thawed puff pastry sheet a bit thinner if desired. Cut a circle or square slightly larger than the top of the ramekin.
  9. Place the pastry over the filling, gently pressing the edges to seal it around the rim of the ramekin. Use a fork to crimp the edges and cut a small slit in the center to allow steam to escape.
  10. Place the ramekin on a baking sheet and bake at 400°F (200°C) for 20-25 minutes until the pastry is golden brown and puffed.
  11. Let it rest for 5 minutes before serving.

Notes

Do not rush the roux step to avoid a pasty taste. Ensure the filling is thick enough before topping with pastry to prevent sogginess. Chill puff pastry before baking if kitchen is warm. Rotate baking sheet halfway for even browning. Leftovers can be refrigerated for up to 2 days and reheated in the oven for best crust texture.

Nutrition

Keywords: chicken pot pie, single serve, comfort food, easy recipe, quick dinner, puff pastry, homemade pot pie

Find it online: https://twinkletaste.com/cozy-single-serve-chicken-pot-pie-recipe-easy-perfect-comfort-food/