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Chicken Pot Pie for Two

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Chicken pot pie for two is made with a creamy filling and topped with buttery puff pastry. And it’s perfectly portioned for just two people!

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Have you ever been asked the question, “What’s your favorite food?”

For many people, the answer to that ever-popular question might be “pizza” or “ice cream” or “macaroni and cheese” – which, don’t get me wrong, are all excellent choices. But for me, the answer has always been easy: My momma’s chicken pot pie.

My momma’s chicken pot pie recipe is one that we have tweaked ever so slightly from Southern Living through the years, and remains a family favorite. I used to ask for it every time I came home from college on break, and it is the first meal I requested when I came home from studying abroad for a semester. The filling is rich and creamy with the most spectacular flaky crust.

It will forever remain one of my favorite comfort foods.

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It also serves 8 people.

Now, I have no problem making an outrageous amount of pie for just Alex and me and eating leftovers for a few days. But – and this may come as a shock – I also like to be able to fit into my jeans.

Pot pie for two to the rescue!

This Chicken Pot Pie for Two recipe makes 4 8-oz ramekins, perfect for serving just two people. I scaled down my momma’s pie filling and topped the pies with puff pastry – it is still flaky and delicious, but without the hassle of a full piecrust.

This recipe is also perfect for using up Thanksgiving leftovers – I always have a few leftover veggies lying around in addition to the leftover turkey, and they always make their way into a pot pie. I love carrots, sweet potatoes and green beans, but you can use any vegetables you like or have on hand – onions, broccoli, peas or just about any winter squash make great additions.

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If you still have a little bit of turkey leftover, try using it in Christina’s Chicken Bacon Pasta. Cooking for two never tasted so good!

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Saleha

Tuesday 31st of October 2017

Out of all the recipes I perused, you convinced because of ONE simple thing. You wrote '2 cups of heaping vegetables'. You didn't specify which ones, and I adore you for that, because I didn't have carrots or celery, and I was afraid to make pot pie, but I decided to go for it with frozen vegetables and half a potato.

I used a bullion cube for the stock, and thickened the cream a little with a teaspoon of corn starch mixed with the chicken stock.

It. IS. Phenomenal. Just the filling tastes SO good. I'm going to assemble it tomorrow since hubby is having dinner at work. But honestly, it's my first time making pot pie, and I am SO happy that it's turned out well so far. I can't wait to complete this tomorrow. Thank you, thank you, thank you! =)

Stephie

Tuesday 7th of November 2017

Yay!!! I'm so glad you tried it. And never be afraid to use what veggies you have on hand - it'll be wonderful with just about anything!

Rach's Recipes

Wednesday 13th of April 2016

I love pot pie! I love making it with a few pepper flakes and slathering on some chipotle hummus before biting it. You'd be surprised what that can do to the flavor. I look forward to trying your recipe, thank you!

Moyra Gaunt

Thursday 7th of April 2016

Thanks so much from the Gold Coast, Queensland, Australia. This is on the menu for dinner tonight. I was salivating as I was reading the recipe. I have a chicken breast in the deep freeze and home made chicken stock on hand so I thought why not?

Thanks again,

Moyra Gaunt.

Stefanie @ Sarcastic Cooking

Tuesday 1st of December 2015

Oh girl! I could see why this would be your favorite meal. I think my all time fave meal would be my mom's beef stew. Something about a mama cooked warm meal that just makes everything better. I love that this is a meal for two!!! I even think Andy would get down with this recipe! Yay!

Andrea @ Cooking with Mamma C

Saturday 28th of November 2015

This looks so good! What a great idea for Thanksgiving leftovers.