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Prep time
25 minutes
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Cook time
50 minutes
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Serves
1
Author Notes
Picture this: you're home alone, stomach rumbling, and all you can think about is sinking your teeth into a savory chicken pot pie. But let's be real, making a whole pie for yourself is a bit excessive, not to mention the leftover soggy mess that awaits you the next day. Fear not, my fellow lonesome cooks, because I've got a recipe that's perfectly proportioned for one—yes, one—scrumptious chicken pot pie that's guaranteed to satisfy.
Pro tip for all you solo cooks out there: Stash a jar of Better Than Bouillon in your fridge for those times when you want to skip the homemade stock route. Trust me, it's a game-changer. Oh, and don't forget to freeze any extra puff pastry—you never know when you’ll want to whip up another pot pie!
So go ahead, whip up this single-serving masterpiece and savor every delectable bite. Your taste buds (and your fridge) will thank you!
—Max Nelson @Chillguyinbrooklyn
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Ingredients
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1
boneless, skinless chicken breast
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4 cups
chicken stock or water
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1
bay leaf (optional)
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1/4 teaspoon
freshly cracked black pepper, plus more (optional)
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2 tablespoons
unsalted butter
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1
small carrot, peeled and diced into half moons
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1
small stalk celery, chopped
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1/2
small yellow onion, finely chopped
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1
garlic clove, minced
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1 pinch
kosher salt
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2 tablespoons
all-purpose flour
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1 sprig
fresh rosemary
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1 sprig
fresh thyme
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1 cup
heavy cream
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1/4 cup
frozen peas
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1
sheet puff pastry, thawed
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1
large egg, beaten
Directions
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Heat the oven to 425°F.
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In a large saucepan, bring the chicken stock or water to a boil. Add the chicken breast and optional bay leaf and peppercorns. Cover with a tight-fitting lid and turn off the heat. Let the chicken poach for 20 minutes or until it reaches an internal temperature of 165°F.
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In a separate saucepan, melt the butter over medium heat. Add the carrot, celery, and onion. Sprinkle with a pinch of salt and pepper and sauté for about 5 minutes, until the onions just begin to turn translucent. Add the garlic and sauté for another 30 seconds. Sprinkle the flour over the vegetables and stir until the raw flour flavor is cooked out, about 2 minutes.
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Remove the chicken from the poaching liquid and let it rest. Strain 2 cups of the stock into the vegetable mixture, reserving any extra stock for another recipe.
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Add the sprig of rosemary and thyme to the pot and stir to combine. Shred the chicken and add it to the pot with the heavy cream. Cook on medium heat until the sauce reaches the desired thickness. Remove the rosemary and thyme and stir in the frozen peas. Reduce the heat to low and taste for salt and pepper, adjusting as needed.
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Roll out the puff pastry to ⅛-inch thickness. Using an oven-safe bowl or ramekin as a guide, cut the puff pastry ½ inch larger than the diameter of the bowl. Cut air slits in the puff pastry to release steam while in the oven. Place the filling into the bowl and cover with the puff pastry. Crimp the edges and brush with the beaten egg.
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Bake for 20 to 25 minutes or until the puff pastry is golden brown. Serve immediately.
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