Warm your soul with this flavorful chicken pot pie recipe for one

Indulge in the comforting flavors of a classic with our exceptional chicken pot pie recipe for 1. Perfect for cozy nights in or quick and satisfying lunches, this recipe offers the perfect balance of savory chicken, tender vegetables, and a velvety gravy, all nestled within a flaky, golden crust.

Ingredients

For the Filling:

• 1/2 cup chopped cooked chicken
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1/4 cup chopped onion
• 1/4 cup frozen peas
• 1/4 cup chicken broth
• 1 tablespoon flour
• 1/4 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Crust:

• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup cold unsalted butter, cut into small pieces
• 2-3 tablespoons ice water

Instructions

Preparing the Filling

1. In a medium saucepan, combine the chicken, carrots, celery, onion, peas, chicken broth, flour, thyme, salt, and pepper.
2. Bring to a boil over medium heat, then reduce heat and simmer for 5-7 minutes, or until the vegetables are tender and the gravy has thickened.

Making the Crust

1. In a large bowl, whisk together the flour and salt.
2. Use your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, until the dough just comes together. Do not overmix.

Assembling the Pie

1. Preheat oven to 375°F (190°C).
2. Roll out the dough on a lightly floured surface into a 6-inch circle.
3. Transfer the dough to a greased 6-inch baking dish.
4. Pour the filling into the dough-lined dish.
5. Roll out the remaining dough into a 5-inch circle.
6. Place the dough over the filling and crimp the edges to seal.
7. Brush the crust with milk or an egg wash for a golden finish.

Baking

1. Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
2. Let the pie cool for 10 minutes before serving.

Variations

• Chicken: Use rotisserie chicken, leftover grilled chicken, or even canned chicken.
• Vegetables: Add or substitute other vegetables such as green beans, corn, or potatoes.
• Crust: Use a pre-made pie crust or try a different crust recipe, such as puff pastry or biscuit dough.
• Flavorings: Experiment with different herbs and spices, such as rosemary, sage, or paprika.

Tips

• For a richer flavor, use homemade chicken broth.
• If your filling is too thick, add a little more chicken broth.
• If your filling is too thin, make a slurry by mixing 1 tablespoon of flour with 2 tablespoons of water and stirring it into the filling.
• To prevent the crust from burning, cover the edges with aluminum foil during the last 10 minutes of baking.

Serving

Serve your chicken pot pie for 1 with a side of mashed potatoes, roasted vegetables, or a crisp green salad. Enjoy the cozy and satisfying flavors of this classic comfort food.

A Culinary Masterpiece for One

This chicken pot pie recipe for 1 is not just a meal; it’s a culinary masterpiece. With its tender chicken, flavorful vegetables, and velvety gravy, enveloped in a flaky, golden crust, this single-serving pie offers the perfect balance of comfort and indulgence. Whether you’re craving a cozy treat or a quick and satisfying lunch, this recipe will delight your taste buds and warm your soul.

Quick Answers to Your FAQs

Q: Can I make this recipe ahead of time?
A: Yes, you can assemble the pie and refrigerate it for up to 24 hours before baking. When ready to bake, let the pie come to room temperature for 30 minutes before baking as directed.

Q: How do I store leftover pie?
A: Store leftover pie in an airtight container in the refrigerator for up to 3 days.

Q: Can I freeze this pie?
A: Yes, you can freeze the assembled pie before baking. Wrap the pie tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. When ready to bake, thaw the pie overnight in the refrigerator and then bake as directed.