Chicken Pot Pie for Two Recipe

Name: Chicken Pot Pie for Two
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 2 servings
Ingredients: 4 tbsp butter, divided; 1 cup frozen mixed veggies; salt; pepper; ¼ tsp garlic powder; 4 tbsp flour; 2½ cups chicken stock; 2 dash Worcestershire Sauce; 1 cup shredded chicken breast; 1 pie crust; fresh thyme (optional)

Ingredients

4 tbsp butter, divided
1 cup frozen mixed veggies
salt
pepper
¼ tsp garlic powder
4 tbsp flour
2½ cups chicken stock
2 dash Worcestershire Sauce
1 cup shredded chicken breast
1 pie crust
fresh thyme (optional)

	PREP TIME 30m	COOK TIME 45m	TOTAL TIME 1h15m
YIELD 2 servings

Instructions

Melt 3 tbsp butter in a medium pan over medium heat. Add 1 cup frozen mixed vegetables and saute until vegetables thaw and begin to soften. Season with salt, pepper, and garlic powder.
Add flour to vegetable mixture and stir to combine. Let cook 3-4 minutes then stir in chicken stock and Worcestershire.
Add shredded chicken and bring mixture to a boil. Reduce and let simmer 20 minutes with lid off.
Preheat oven to 375 and spray two ramekins with cooking spray and line a baking sheet with aluminum foil.
Roll pie crust dough out on floured surface and turn ramekins over on rolled out dough. Using a knife or dough cutter, cut a circle around the ramekin. Cut two small slits in the center of each circle (this will allow steam to escape). Set ramekins and pie crust aside.
Divide chicken pot pie filling between ramekins and top with pie dough. Melt remaining butter and brush over crust. Cut a small slit in the top of each pie and place ramekins on baking sheet. Sprinkle the top of each with a pinch of salt and fresh thyme, if using.
Bake 30-35 minutes until crust is browning and cooked through. Remove from oven and let cool 5-10 minutes before serving.
Enjoy!