Chicken Pot Pie for One

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This recipe will make EXACTLY ONE chicken pot pie in a ramekin 5” wide and 2 1/4” deep. This is the perfect comfort food recipe for a rainy night when you are on your own.

Chicken Pot Pie for One
 
Hearty, luscious chicken pot pie for one - a singular comfort food sensation!
Author:
Recipe type: Main
Ingredients
  • FOR THE FILLING:
  • 1 cup diced cooked chicken breast
  • ¼ cup diced carrot
  • ¼ cup diced potato
  • ¼ cup diced white onion
  • ¼ cup frozen green peas
  • 1 Tbsp butter
  • 1 Tbsp. flour
  • 1 cup chicken stock
  • Salt & Pepper
  • FOR THE BISCUIT TOP:
  • ¼ tsp. chopped fresh herbs (rosemary, thyme, parsley, etc.)
  • ½ cup unbleached all purpose flour
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • pinch of sea salt
  • 1 Tbsp. butter
  • 4 Tbsp. buttermilk
Instructions
  1. Preheat oven to 400 degrees. In a medium sauce pan, over medium heat, melt 1 Tbsp. of butter. Stir the flour into the melted butter to make a roux. Cook the roux for about one minute, stirring constantly, then add chicken stock. Continue stirring until the roux dissolves and the stock thickens slightly. Add the carrots, potatoes, onion and peas. Cover the sauce pan, turn the heat to low, and let the vegetables cook for 5 minutes.
  2. Meanwhile, prepare the biscuit. In a small food processor, combine the herbs, and dry ingredients. Pulse the processor to combine. Add the butter and continue pulsing until the mixture forms course crumbs. Add the buttermilk and pulse just until the dough comes together. Remove the dough from the processor and pat it into a ball. Set aside. Note: If you don’t have a mini food processor, follow the steps above, but use a pastry cutter to cut in the butter and gently stir in the buttermilk with a spatula.
  3. Return to the filling. Taste it to make sure the vegetables are getting tender, then stir in the chicken and season with salt and pepper. Pour the hot filling mixture into a 5” x 2¼” ramekin.
  4. On a lightly floured surface, pat out the biscuit top until it is roughly 5” round. Gently set the biscuit on top of the filling.
  5. Place the ramekin on a baking sheet (to catch any drips) and bake for approximately 15 minutes until the biscuit top is nicely browned.
  6. I'm pretty sure you won't have any leftovers. I didn't! no leftovers!

6 comments

  1. Emily U. says:

    I made it for my dinner last night!!
    Super delicious! It was a clean plate in 5minutes.
    The way the filling and the biscuit top tastes together!
    Yummy!

    • MaryMiller says:

      Emily, I am so glad you tried this! It is pretty easy, especially since you know how to make biscuits really well now. Did you share any with the family or did you eat it all yourself?

  2. Joanne (brads wife) says:

    Website looks great! Can’t wait to try your recipes! May hold off on pot pie- tomorrow we have a high of 94! 😛

    • MaryMiller says:

      Hi, Joanne – Thanks for checking this out! Yes, I agree, it is WAY to hot in the Bay Area for Chicken Pot Pie. Save it for a rainy day!

  3. Joy Aldrich says:

    Yummy! Now that it feels like fall is setting in, and there are several nights per week when I’m on my own for dinner I can’t wait to try this out. Can’t wait for more “cooking for one” ideas.

    • MaryMiller says:

      Hi, Joy! I realized this morning that I posted a new comment, not a reply to yours… still trying to get everything figured out here. Anyway, you will definitely want to try this because the amounts were just perfect for one (hearty) serving. I guessed at measurements when I made the biscuit recipe – a little tricky making such a small amount of dough – but it turned out perfect. I used fresh rosemary and thyme, and I threw a tiny bit of thyme into the filling, too. Basic comfort food. Yum.

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