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Chicken Pot Pie for Two Recipe

Chicken Pot Pie for Two
Source: jessican wood

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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!

Dinner

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A recipe from jessican wood

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