Chicken-Poultry/ Dinner for Two

Individual Chicken Pot Pie Recipe for Two

Individual Chicken Pot Pies

This Chicken Pot Pie is the best! It’s so delicious and easy and also easy on your wallet!

Juicy chicken mixed with peas, carrots, onion and creamy chicken soup are topped with a flaky golden crust.

Scroll to the bottom for a full recipe card.

The house smells amazing when it is baking and then you have the most perfect filling comfort food.

You can use a store bough crust but I prefer using this recipe for Best Homemade Pie Crust using the double crust ingredients.

Need a dessert to go with it? Try this small Fruity Brownie Pizza or this Red Velvet Cake for Two.

How to make Individual Chicken Pot Pies:

If your using the homemade crust prepare that ahead of time.

Preheat your oven to 350 degrees F (180 C).

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Coat two 18.6 ounce baking dishes with cooking spray and set aside.

In a large skillet, heat the olive oil over medium heat. Add the carrots and peas mix, onions, salt and pepper. Cook stirring occasionally, until veggies are soft, about 5 minutes.

peas, carrots and onions cooking in a pan

Add the chicken and saute until cooked through.

peas, carrots, onions, and chicken cooking in a pan

Add the soup and milk. Mix well and cook over medium-low heat for an additional 5 minutes.

soup, milk, and flour added to the chicken, peas, carrots, and onions cooking in a pan

Pour the contents of the skillet into the prepared baking dishes.

chicken mixture poured into two baking dishes sitting on a sheet pan

If your using store bought crust, cover each with half of the pie crust. Using a sharp knife cut a few slits into the dough. If your using my homemade crust, roll out each piece about 1 inch larger than your dishes, then top each dish with the crust.

to baking dishes topped with pie crust, sitting on a sheet pan

In a small bowl, whisk the egg. Brush the crusts with the beaten egg.

Place baking dishes on a baking sheet and bake in the preheated oven for 40 minutes, or until crust is lightly browned. Let cool for 10 minutes. Serve warm and enjoy!

Individual Chicken Pot Pies for Two

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Yield: 2 Individual Pies

Individual Chicken Pot Pies

Individual Chicken Pot Pies

This Chicken Pot Pie is the best! It’s so delicious and easy and also easy on your wallet! Juicy chicken mixed with peas, carrots, onion and creamy chicken soup are topped with a flaky golden crust.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • 2 Tablespoons cooking oil
  • 1 cup frozen peas and carrots mix
  • 1/2 yellow onion (diced)
  • Salt and pepper, to taste
  • 1/2 lb boneless chicken (diced)
  • 1 (10.75 oz) can cream of chicken soup
  • 1/2 cup milk
  • 1 pie crust or homemade small batch double pie crust
  • 1 small egg

Instructions

  1. If your making the homemade pie crust prepare that ahead of time. Click here for Homemade Small Batch Double Pie Crust.
  2. Preheat your oven to 350 degrees F (180 C).
  3. Coat two 18.6 ounce baking dishes with cooking spray and set aside. Click here for 18.6 oven safe dishes.
  4. In a large skillet, heat the oil over medium heat. Add the carrots and peas mix, onions, salt and pepper. Cook stirring occasionally, until veggies are soft, about 5 minutes.
  5. Add the chicken and saute until cooked through.
  6. Add the soup and milk. Mix well and cook over medium-low heat for an additional 5 minutes.
  7. Pour the contents of the skillet into the prepared baking dishes.
  8. If your using store bought crust, cover each with half of the pie crust. Using a sharp knife cut a few slits into the dough. If your using my homemade crust, roll out each piece about 1 inch larger than your dishes, then top each dish with the crust.
  9. In a small bowl, whisk the egg. Brush the crusts with the beaten egg.
  10. Place baking dishes on a baking sheet and bake in the preheated oven for 40 minutes, or until crust is lightly browned. Let cool for 10 minutes. Serve warm and enjoy!

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Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 948 Total Fat: 55g Saturated Fat: 14g Trans Fat: 0g Unsaturated Fat: 36g Cholesterol: 118mg Sodium: 1762mg Carbohydrates: 68g Fiber: 5g Sugar: 9g Protein: 46g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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