Chicken Pot Pie for Two
The recipe Chicken Pot Pie for Two can be made in roughly 50 minutes. This recipe serves 2 and costs $2.52 per serving. This main course has 1058 calories, 22g of protein, and 67g of fat per serving. It will be a hit at your valentin day event. 8 people were glad they tried this recipe. A mixture of root vegetables, chicken, flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Food Fanatic. Taking all factors into account, this recipe earns a spoonacular score of 73%, which is solid. Similar recipes are Creamy Chicken and Mushroom One-Pot with Pot Pie Toppers, One Pot Creamy Chicken Pot Pie Pasta, and Instant Pot Chicken Pot Pie Soup.
Servings: 2
Preparation duration: 30 minutes
Cooking duration: 20 minutes
Ingredients:
2 tablespoons butter
1/2 cup cooked and diced chicken or turkey, heaping
3/4 cup chicken stock
1 egg
2 1/2 tablespoons flour
1 sheet puff pastry, thawed
2 heaping cups assorted vegetables, diced small
salt and pepper, to taste
1 tablespoon water
3/4 cup whole milk
Equipment:
oven
baking sheet
rolling pin
ramekin
frying pan
whisk
Cooking instruction summary:
Preheat oven to 375F. Place 4 8-ounce ramekins on a baking sheet. Set aside.Unfold the thawed puff pastry, using a rolling pin to flatten out the seams as needed. Cut into 4 squares to fit the tops of the ramekins. Place in the fridge to keep cool while preparing the filling.Melt the butter in a medium skillet over medium-high heat. Add the vegetables and saut until the vegetables are crisp-tender, about 5-7 minutes. Sprinkle in the flour, stirring to coat the vegetables. Cook for 1 minute.Slowly add the milk and chicken stock, stirring constantly. Continue cooking over medium-high heat, stirring constantly, until sauce comes to a simmer and is thickened. Add diced chicken, then season with salt and pepper to taste and remove from heat.Divide the filling between the prepared ramekins. Whisk together the egg and water brush the egg wash around the rim of the ramekins, then place a square of puff pastry on each ramekin, pressing lightly around the rim. Cut a slit in the center of each crust to release steam; brush the tops lightly with the egg wash.Bake for 20-25 minutes, until puff pastry is golden and filling is bubbling. Allow to cool for about 5-10 minutes before serving.
Step by step:
1. Preheat oven to 375F.
2. Place 4 8-ounce ramekins on a baking sheet. Set aside.Unfold the thawed puff pastry, using a rolling pin to flatten out the seams as needed.
3. Cut into 4 squares to fit the tops of the ramekins.
4. Place in the fridge to keep cool while preparing the filling.Melt the butter in a medium skillet over medium-high heat.
5. Add the vegetables and saut until the vegetables are crisp-tender, about 5-7 minutes. Sprinkle in the flour, stirring to coat the vegetables. Cook for 1 minute.Slowly add the milk and chicken stock, stirring constantly. Continue cooking over medium-high heat, stirring constantly, until sauce comes to a simmer and is thickened.
6. Add diced chicken, then season with salt and pepper to taste and remove from heat.Divide the filling between the prepared ramekins.
7. Whisk together the egg and water brush the egg wash around the rim of the ramekins, then place a square of puff pastry on each ramekin, pressing lightly around the rim.
8. Cut a slit in the center of each crust to release steam; brush the tops lightly with the egg wash.
9. Bake for 20-25 minutes, until puff pastry is golden and filling is bubbling. Allow to cool for about 5-10 minutes before serving.
Nutrition Information:
covered percent of daily need
