Chicken Pot Pie for One

Single-serving chicken pot pie with tender chicken, vegetables, and a flaky puff pastry crust. This easy homemade recipe combines onions, garlic, peas, carrots, and a creamy sauce for a comforting one-person meal. Perfect for quick dinners, cozy lunches, or simple homemade comfort food.

Ingredients

• 1 tablespoon salted butter, divided
• 1 (6-ounce) boneless, skinless chicken thigh or breast, or 1 cup cooked, chopped chicken
• ¼ teaspoon kosher salt, divided
• ¼ teaspoon coarsely ground black pepper, divided
• ½ cup chopped onions
• 1 clove garlic, minced
• ¼ teaspoon dried basil
• ½ tablespoon all-purpose flour
• ½ cup low-sodium chicken broth
• ¼ cup frozen and thawed peas and carrots, or 1 small carrot chopped and a handful of canned or frozen peas
• ¼ sheet prepared puff pastry

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cook the chicken: Melt ½ tablespoon butter in a 10-inch skillet over medium heat. Season the chicken with ⅛ teaspoon salt and ⅛ teaspoon pepper. Cook for about 4 minutes per side until fully cooked. Remove from the pan, cover, and set aside.
3. Sauté the aromatics: In the same skillet, add the remaining butter, onions, garlic, dried basil, and the remaining salt and pepper. Cook for 3 minutes, stirring occasionally, until the onions are soft and fragrant.
4. Make the sauce: Whisk in the flour and cook for 2 minutes, stirring frequently.
5. Add the broth and vegetables: Pour in the chicken broth and bring to a gentle boil. Reduce heat and simmer for 3 minutes, stirring occasionally. Add the peas and carrots and simmer for another 3 minutes.
6. Assemble: Chop the cooked chicken and stir it into the sauce. Transfer the mixture to a 10-ounce oven-safe ramekin or a 6-inch oven-safe skillet.
7. Top and bake: Lay the puff pastry over the filling, cutting two small slits for steam to escape. Bake for 12–15 minutes, or until the pastry is golden brown.
8. Serve: Remove from the oven and let it cool slightly before serving.

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Why You’ll Love This Recipe

This single-serving chicken pot pie is creamy, comforting, and easy to make. It combines tender chicken, vegetables, and a flaky puff pastry crust, giving you all the flavor of a classic pot pie without making a large batch.

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Tips

• Use fully cooked chicken for faster prep.
• Ensure the puff pastry is thawed but still cold for the best flaky texture.
• Cover the edges of the pastry with foil if they brown too quickly.
• Let the pie rest a few minutes before serving to avoid burning your mouth.

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Variations and Substitutions

• Swap chicken for turkey or leftover rotisserie chicken.
• Use different vegetables like corn, green beans, or bell peppers.
• Replace puff pastry with pie crust or biscuit dough for a different texture.
• Make it lighter by using half-and-half or milk instead of heavy cream in the sauce.

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FAQs

Q: Can I prepare this ahead of time?
A: Yes! Assemble the filling in the ramekin and cover with plastic wrap. Refrigerate for up to 24 hours and bake when ready.

Q: Can I freeze it?
A: You can freeze the filling (without puff pastry) in an airtight container for up to 1 month. Thaw overnight in the fridge before baking with fresh pastry.

Q: Can I make more servings?
A: Yes! Multiply the ingredients and use larger ramekins or a casserole dish. Adjust baking time as needed.

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Serving

Serve hot directly from the ramekin or skillet. Pair with a side salad, roasted vegetables, or a warm bowl of soup for a cozy meal.

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Suggestions

• Brush the puff pastry with a little egg wash for a golden, glossy finish.
• Sprinkle chopped fresh herbs like parsley or thyme on top before serving.
• Add a small handful of shredded cheese to the filling for extra richness.