Craving comfort food? indulge in this divine chicken pot pie recipe for one!

Craving the comforting warmth of a classic chicken pot pie but don’t want to cook a large batch? This recipe is tailor-made for those solo dining nights, offering a delectable and satisfying meal that’s perfect for one. With a flaky crust and a creamy, savory filling, this chicken pot pie will warm your soul and leave you feeling utterly content.

Ingredients:

For the Crust:

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
• 1/4 cup ice water

For the Filling:

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1/2 cup frozen peas
• 1 cup cooked chicken, shredded or diced
• 1 cup chicken broth
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup milk

Instructions:

Making the Crust:

1. In a medium bowl, whisk together the flour and salt.
2. Add the cold butter pieces and use your fingers to work them into the flour mixture until it resembles coarse crumbs.
3. Add the ice water 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Making the Filling:

1. Heat the olive oil in a medium skillet over medium heat.
2. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
3. Stir in the peas, chicken, chicken broth, flour, salt, and pepper.
4. Bring to a simmer and cook until the sauce has thickened, about 5 minutes.
5. Stir in the milk and cook until the sauce is smooth and creamy.

Assembling the Pie:

1. Preheat oven to 400°F (200°C).
2. On a lightly floured surface, roll out the dough to a 12-inch (30 cm) circle.
3. Transfer the dough to a 6-inch (15 cm) pie plate or ramekin. Trim the edges and crimp to seal.
4. Pour the filling into the pie crust.
5. Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
6. Let cool for a few minutes before serving.

Enjoying Your Chicken Pot Pie

Savor every bite of your homemade chicken pot pie! The flaky crust will crumble in your mouth, while the creamy filling will melt in your heart. Whether you’re curled up on the couch or enjoying a cozy meal at the table, this dish will bring warmth and comfort to your solo dining experience.

Variations:

• Add your favorite vegetables, such as corn, green beans, or mushrooms.
• Use a different type of meat, such as ground beef, turkey, or pork.
• Top with a sprinkle of shredded cheddar cheese or Parmesan cheese before baking.
• Serve with a side of warm bread or a fresh salad.

Tips for Success:

• Use cold butter and ice water when making the crust to ensure a flaky texture.
• Don’t overmix the dough, as this will make the crust tough.
• If the sauce is too thick, add a little more milk. If it’s too thin, add a little more flour.
• Allow the pie to cool for a few minutes before serving to prevent the filling from spilling out.

A Culinary Symphony for One

This chicken pot pie recipe for one person is a culinary symphony that will delight your taste buds and soothe your soul. It’s a perfect dish for a cozy night in, a quick and satisfying lunch, or a comforting meal to end a long day. So, gather your ingredients, fire up the oven, and prepare to indulge in a culinary experience that will leave you feeling warm, satisfied, and utterly content.

FAQ:

1. Can I use a different type of flour for the crust?

Yes, you can use whole wheat flour or gluten-free flour, but the texture may be slightly different.

2. Can I make the filling ahead of time?

Yes, you can make the filling up to 3 days in advance and store it in the refrigerator. When you’re ready to assemble the pie, simply reheat the filling and proceed with the recipe.

3. Can I freeze the chicken pot pie?

Yes, you can freeze the assembled pie before baking or after it has been baked. To freeze before baking, wrap the pie tightly in plastic wrap and freeze for up to 3 months. To freeze after baking, let the pie cool completely, then wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, thaw the pie in the refrigerator overnight and then bake at 350°F (175°C) until heated through.