Chicken Pot Pie for One
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Chicken, peas, and carrots in a creamy sauce under a puff pastry top, baked in a single ramekin or small skillet.
Ingredients
- 1 tablespoon salted butter divided
- 1 boneless skinless chicken thigh or breast (6 oz.); alternatively 1 cup cooked chopped chicken
- ¼ teaspoon kosher salt divided
- ¼ teaspoon coarsely ground black pepper divided
- ½ cup chopped onion
- 1 garlic clove minced
- ¼ teaspoon dried basil
- ½ tablespoon all-purpose flour
- ½ cup low-sodium chicken broth
- ¼ cup frozen peas and carrots thawed (or 1 small chopped carrot and a handful of canned/frozen peas)
- ¼ sheet prepared puff pastry
Equipment
- skillet
Directions
- Heat the oven to 400°F.
- Melt ½ tablespoon of the butter in a 10-inch skillet over medium heat. Season the chicken with ⅛ teaspoon each of the salt and pepper. Cook for about 4 minutes per side, until it reaches 165°F inside. Move it to a plate and cover it.
- Melt the remaining ½ tablespoon butter in the skillet. Add the onion, garlic, basil, and the rest of the salt and pepper, and cook for about 3 minutes.
- Sprinkle in the flour and stir constantly for 2 minutes. Pour in the broth, bring it to a gentle boil, then turn the heat down and simmer for 3 minutes.
- Stir in the peas and carrots and simmer 3 more minutes.
- Dice the chicken and stir it into the sauce. Spoon the filling into the ramekin or small skillet.
- Lay the puff pastry over the top and cut two small slits so steam can escape. Bake for 12 to 15 minutes, until the pastry is puffed and golden. Let it cool a few minutes before eating.
Notes
Using cooked chicken? In step 2, just melt the butter and skip cooking the chicken. Stir the cooked chicken in at step 6.
Using a fresh carrot? Chop it small and cook it with the onion so it gets tender.
Nutrition
Serving: 488g | Calories: 733kcal | Carbohydrates: 45g | Protein: 48g | Fat: 40g | Saturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 155mg | Sodium: 976mg | Potassium: 923mg | Fiber: 3.8g | Sugar: 4.1g | Vitamin A: 3594IU | Vitamin C: 11mg | Calcium: 63mg | Iron: 3.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); boneless (the first choice counted), ¼ cup frozen peas and carrots (the first choice counted), ¼ sheet prepared puff pastry counted as frozen puff pastry (one sheet 245 g). Brands and portions vary, so use it only as an approximation.