Chicken Pot Pie for Two
A single-crust, skillet-to-oven chicken pot pie sized for two, with a creamy roux-based filling and seared bone-in chicken thighs.
Servings: 2 servings
Calories: 1548kcal
Ingredients
For the Filling
- 1 lbs chicken thighs about 2-3 bone-in, skin-on
- 1 tbsp butter (for searing)
- kosher salt and black pepper to taste
- 2 tbsp butter (for the roux)
- 2 tbsp flour
- 1 1/4 cups chicken stock
- 1/4 cup heavy cream
- 1/2 cup frozen peas and carrots
- 1 rib celery diced
- 1/2 small onion diced
- 1 tsp fresh thyme leaves
For the Crust
- 1 sheet puff pastry or 1 chilled pie dough round, cut to fit an 8-10" skillet
- 1 egg beaten ( for the egg wash)
Instructions
Sear the Chicken
- Season thighs with salt and pepper. Melt 1 tbsp butter in an 8-10" oven-safe skillet over medium-high heat. Sear skin-side down until golden, about 5 minutes per side, to 175°F internal. Remove, cool slightly, then shred and discard skin and bone.
Build the Roux
- In the same skillet, melt 2 tbsp butter over medium heat. Whisk in flour, cook 1 minute.
Add the Stock
- Slowly whisk in chicken stock, then cream. Simmer until slightly thickened, 3-4 minutes.
Finish the Filling
- Stir in shredded chicken, peas and carrots, celery, onion, and thyme. Season to taste.
Top and Bake
- Preheat oven to 400°F. Top the skillet with pastry or dough, trim and crimp edges, brush with egg wash, cut a few vents. Bake 20-25 minutes until golden and bubbling.
Rest
- Rest 5-10 minutes before serving so the filling sets.
Notes
- Keep the filling a shade thinner than you think you need — it thickens fast under the crust in the oven.
- Can be doubled for a standard 9" pie dish; add 10-15 minutes to the bake time.
- Freeze the filling alone if needed — not recommended to freeze once assembled with cream and crust.
Nutrition
Serving: 1serving | Calories: 1548kcal | Carbohydrates: 71g | Protein: 55g | Fat: 116g | Saturated Fat: 41g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 51g | Trans Fat: 1g | Cholesterol: 387mg | Sodium: 871mg | Potassium: 820mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1321IU | Vitamin C: 4mg | Calcium: 84mg | Iron: 6mg
