Classic Chicken Pot Pie for Two
"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."
재료
- All-purpose Flour2 tablespoons
- Butter2 tablespoons
- Olive Oil1 tablespoon
- Salt0.5 teaspoon
- Black Pepper0.3 teaspoon
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모든 단계
- 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.