Chicken Pot Pie – For Two
Packed with flavor, this is not your momma’s chicken pot pie. It’s creamy, herby, and loaded with tender chicken and veggies, all tucked under buttery puff pastry squares that bake up golden and crisp. Perfect for the colder nights coming up, it’s cozy, comforting, and the kind of dinner you’ll want on repeat all season long.
Servings servings
Ingredients
CHICKEN FILLING
- 2 tablespoons unsalted butter
- 1 to 2 carrots, diced (1 large or 2 small)
- 1/4 large yellow onion, diced
- 1 to 2 celery ribs, diced small
- 2 teaspoons minced garlic
- 3 sage leaves, chopped
- 2 sprigs thyme
- pinch of rosemary leaves, chopped small
- 2 tablespoons all-purpose flour
- 1 1/3 to 1 1/2 cups chicken broth
- 1/3 cup half and half, or whole milk/heavy cream
- 1/2 teaspoon salt, adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon yellow mustard
- dash of turmeric
- dash of nutmeg
- 8 ounces rotisserie chicken, shredded (about 1 1/2 cups)
- 1/3 cup frozen baby peas
TOPPING
- 1 sheet puff pastry, 8 ounces, thawed
- 1 large egg
- 1 tablespoon heavy cream
Instructions
- Preheat oven to 400°F.
- In a medium skillet, melt the butter over medium heat. Add the carrots, onion, and celery. Cook for 7 to 8 minutes, stirring occasionally, until softened with some browning and caramelization. Stir in the garlic, sage, thyme, and rosemary.
- Sprinkle the flour over the vegetables and stir to coat. Saute flour for 1 minute.
- Slowly pour in the chicken broth while stirring to avoid lumps, then add the half and half. Let the sauce thicken slightly.
- Season with salt, black pepper, smoked paprika, red pepper flakes, mustard, turmeric, and nutmeg. Adjust to taste.
- Stir in the shredded chicken and peas. Simmer for a few minutes until heated through, then remove from heat.
- Divide the filling between two 5.5-inch skillets (or similar small oven-safe dishes).
- Cut the puff pastry into small squares or rectangles about 1/2 to 1 inch in size. The pieces don’t need to be perfect—varying shapes give it a rustic look. Arrange the pastry pieces evenly over the filling.
- Beat the egg with the cream and brush over the pastry pieces.
- Bake for 20 to 25 minutes, or until the puff pastry is golden and crisp.
- Let cool for 5 minutes before serving.
Notes
Q: Can I use a larger dish instead of two small skillets?
A: Absolutely! Just bake the filling in one larger oven-safe skillet or baking dish. The puff pastry squares will still bake up golden and crisp on top. Q: Can I make the filling ahead of time?
A: Yes — the filling can be cooked, cooled, and stored in the fridge for up to 2 days. When ready to bake, reheat slightly, top with puff pastry, and bake as directed. Q: What if I don’t have puff pastry?
A: You can use a store-bought pie crust instead. Roll it out, cut into strips or rustic pieces, and lay them over the filling before baking. Q: Can I freeze leftovers?
A: It’s best enjoyed fresh so the pastry stays crisp, but you can freeze the cooled filling by itself. Add fresh puff pastry on top when you’re ready to bake.
A: Absolutely! Just bake the filling in one larger oven-safe skillet or baking dish. The puff pastry squares will still bake up golden and crisp on top. Q: Can I make the filling ahead of time?
A: Yes — the filling can be cooked, cooled, and stored in the fridge for up to 2 days. When ready to bake, reheat slightly, top with puff pastry, and bake as directed. Q: What if I don’t have puff pastry?
A: You can use a store-bought pie crust instead. Roll it out, cut into strips or rustic pieces, and lay them over the filling before baking. Q: Can I freeze leftovers?
A: It’s best enjoyed fresh so the pastry stays crisp, but you can freeze the cooled filling by itself. Add fresh puff pastry on top when you’re ready to bake.
Did You Make This Recipe?
If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!