Chicken Pot Pie For Two

Chicken Pot Pie For Two requires approximately 45 minutes from start to finish. This hor d'oeuvre has 81 calories, 3g of protein, and 6g of fat per serving. This recipe serves 20. For 31 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. It will be a hit at your valentin day event. Head to the store and pick up potato, onion, flour, and a few other things to make it today. This recipe is liked by 46 foodies and cooks. It is brought to you by Chocolate Moosey. With a spoonacular score of 19%, this dish is rather bad. If you like this recipe, you might also like recipes such as Creamy Chicken and Mushroom One-Pot with Pot Pie Toppers, One Pot Creamy Chicken Pot Pie Pasta, and Instant Pot Chicken Pot Pie Soup.

Servings: 20

 

Ingredients:

Equipment:

Cooking instruction summary:

Add chicken to a large pot and add enough water to cover by 1 inch. Bring to a boil then turn down to a simmer and cover. Cook 30-45 minutes or until the chicken is completely cooked through at 165F. Drain the water and let the chicken cool. Once cool enough to handle, shred the meat off of the bones, discarding skin and bones.While the chicken is cooking, you can make the dough. In a large mixing bowl, add the flour and salt then use a pastry blender to cut in the cold shortening and cold butter until the mixture is crumbly and looks like small pebbles. Stir in 4 tablespoons cold water and blend until a dough forms. If it's still a little crumbly, add the remaining 1 tablespoon water. Alternatively, you can pulse everything together in a food processor.On a lightly floured surface, gather the dough into a ball and lightly knead it a few times. Divide the dough evenly into four pieces. Flatten each piece into an evenly round disk. Wrap in plastic wrap and refrigerate at least 1 hour or until cold.Once cold, take one dough piece out of the refrigerator and on a lightly floured surface, roll it out large enough to line the bottom of one 12-ounce*** ramekin. Roll out a second dough piece to line the bottom of a second 12-ounce ramekin. Roll the third and fourth doughs out large enough to cover the tops but don't cover them just yet. Wrap them back up with plastic wrap then place those and the ramekins back in the refrigerator while you make the filling.Preheat oven to 425F.In a Dutch oven or another large pot with a wide bottom, melt the butter. Add the onion and cook for 5 minutes or until soft. Stir in the flour to make a roux (paste), then slowly whisk in the broth.Bring to a boil then add the potatoes. Cook for 10 minutes, stirring often, then add the frozen vegetables and cooked chicken. Cook another 5 minutes or until the potatoes are soft (but not overcooked), stirring often. Taste and add salt as necessary (I added an extra 1/2 teaspoon salt based on the broth I used). Stir in the cream/milk.Take the ramekins out of the refrigerator and divide the filling between the two. Top each pie with the remaining dough pieces. Cut a few slits in the top of each one to let the steam escape.Bake for 25-30 minutes or until the tops are golden brown (if using smaller ramekins, check after 15 minutes). Cool for 15 minutes then serve hot.

 

Step by step:

1. Add chicken to a large pot and add enough water to cover by 1 inch. Bring to a boil then turn down to a simmer and cover. Cook 30-45 minutes or until the chicken is completely cooked through at 165F.

2. Drain the water and let the chicken cool. Once cool enough to handle, shred the meat off of the bones, discarding skin and bones.While the chicken is cooking, you can make the dough. In a large mixing bowl, add the flour and salt then use a pastry blender to cut in the cold shortening and cold butter until the mixture is crumbly and looks like small pebbles. Stir in 4 tablespoons cold water and blend until a dough forms. If it's still a little crumbly, add the remaining 1 tablespoon water. Alternatively, you can pulse everything together in a food processor.On a lightly floured surface, gather the dough into a ball and lightly knead it a few times. Divide the dough evenly into four pieces. Flatten each piece into an evenly round disk. Wrap in plastic wrap and refrigerate at least 1 hour or until cold.Once cold, take one dough piece out of the refrigerator and on a lightly floured surface, roll it out large enough to line the bottom of one 12-ounce*** ramekin.

3. Roll out a second dough piece to line the bottom of a second 12-ounce ramekin.

4. Roll the third and fourth doughs out large enough to cover the tops but don't cover them just yet. Wrap them back up with plastic wrap then place those and the ramekins back in the refrigerator while you make the filling.Preheat oven to 425F.In a Dutch oven or another large pot with a wide bottom, melt the butter.

5. Add the onion and cook for 5 minutes or until soft. Stir in the flour to make a roux (paste), then slowly whisk in the broth.Bring to a boil then add the potatoes. Cook for 10 minutes, stirring often, then add the frozen vegetables and cooked chicken. Cook another 5 minutes or until the potatoes are soft (but not overcooked), stirring often. Taste and add salt as necessary (I added an extra 1/2 teaspoon salt based on the broth I used). Stir in the cream/milk.Take the ramekins out of the refrigerator and divide the filling between the two. Top each pie with the remaining dough pieces.

6. Cut a few slits in the top of each one to let the steam escape.

7. Bake for 25-30 minutes or until the tops are golden brown (if using smaller ramekins, check after 15 minutes). Cool for 15 minutes then serve hot.

Nutrition Information:

covered percent of daily need