Classic Chicken Pot Pie for Two

Name: Classic Chicken Pot Pie for Two
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Cuisine: International
Ingredients: 170 g Cooked Chicken Breast; 2 sheets Pie Crust; 0.5 cup Carrots; 0.5 cup Celery; 0.5 cup Frozen Peas; 0.25 cup Onion; 1.5 cup Chicken Broth; 0.5 cup Milk; 2 tablespoons All-purpose Flour; 2 tablespoons Butter; 1 tablespoon Olive Oil; 0.5 teaspoon Salt; 0.25 teaspoon Black Pepper; 0.5 teaspoon Dried Thyme

"A comforting and balanced chicken pot pie recipe, perfectly scaled for two servings. Featuring tender chicken and mixed vegetables in a creamy, savory sauce, all topped with a flaky pie crust."

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Cooked Chicken Breast
6.0 oz
Pie Crust
2 sheets
Carrots
0.5 cup
Celery
0.5 cup
Frozen Peas
0.5 cup
Onion
0.3 cup
Chicken Broth
1.5 cup
Milk
0.5 cup
All-purpose Flour
2 tablespoons
Butter
2 tablespoons
Olive Oil
1 tablespoon
Salt
0.5 teaspoon
Black Pepper
0.3 teaspoon
Dried Thyme
0.5 teaspoon

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Preheat oven to 200°C (400°F).

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1
Preheat oven to 200°C (400°F).
2
In a medium saucepan or oven-safe pot, melt butter and olive oil over medium heat. Add diced onion, carrots, and celery. Cook until softened, about 5-7 minutes.
3
Stir in the flour and cook for 1 minute, stirring constantly to form a roux.
4
Gradually whisk in the chicken broth and milk until the sauce is smooth and thickened. Bring to a simmer.
5
Stir in the cooked chicken, frozen peas, salt, pepper, and thyme. Cook for 2-3 minutes, ensuring all ingredients are well combined and heated through.
6
Pour the chicken and vegetable mixture into two individual oven-safe ramekins or a small pie dish.
7
Place a pie crust over each ramekin or the pie dish, trimming excess and crimping the edges. Cut a few small slits in the top of each crust to allow steam to escape.
8
Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
9
Let cool for a few minutes before serving.