Chicken-Poultry/ Dinner for Two

Individual Chicken Pot Pie Recipe for Two

chicken pot pie with spoon lifting filling

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 the oven to 350 degrees F (180 C).

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Coat two 18.6 oz baking dishes with cooking spray and set aside. Click for 18.6 ounce oven safe baking dishes.

In a large skillet, heat the cooking oil over medium heat. Add the peas and carrots mix, diced 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 cook until just browned.

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 (see next step for homemade), cut the crust in half and then trim the crust to the shape of the dish enough to reach the top edge all the way around. Cover each dish with half of the pie crust. Cut a few slits into the dough to let steam escape.

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

If you’re using homemade crust, roll out each piece to fit the top of your dishes, and then top each dish with the crusts.

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.

two chicken pot pies on a tray

Let cool for 10 minutes.

top view of chicken pot pie with spoon lifting filling out

Serve warm and enjoy!

best ever chicken pot pie

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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 15 minutes
Cook Time 40 minutes
Cool 10 minutes
Total Time 1 hour 5 minutes

Ingredients

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 the 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 peas and carrots mix, onions, salt and pepper. Cook stirring occasionally, until veggies are soft, about 5 minutes.
  5. Add the chicken and cook until just browned.
  6. Add the soup and milk. Mix well and cook over medium-low heat for an additional 5 minutes.
  7. Divide the contents of the skillet evenly into the prepared baking dishes.
  8. If your using store bought crust (see next step for homemade), cut the crust in half and then trim the crust to the shape of the dish enough to reach the top edge all the way around. Cover each dish with a half of the pie crust. Cut a few slits into the dough to let steam escape.
  9. If you’re using homemade crust, roll out each piece to fit the top of your dishes, and then top each dish with the crusts.
  10. In a small bowl, whisk the egg. Brush the crusts with the beaten egg.
  11. Place baking dishes on a baking sheet and bake in the preheated oven for 40 minutes, or until crust is lightly browned.
  12. Let cool for 10 minutes. Serve warm and enjoy!

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Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 895Total Fat: 51gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 182mgSodium: 1161mgCarbohydrates: 62gFiber: 5gSugar: 8gProtein: 47g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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