I enjoy chicken pot pie, but I don’t want to eat it every day for a week straight. That’s why this single serving (or double serving) recipe for my favorite poultry pie is a life and tastebud saver.
This recipe was originally made for the 52 Weeks of Cooking Challenge as Week 28’s Alton Brown theme. I decided last minute to make it in true Starving Chef fashion and use up some leftover pie crust I had laying around. So while this recipe is a take on Alton’s individual chicken pot pies with puff pastry, the ingredients I used helped clear out my fridge for new foods.
I was also out of milk for this recipe, so I substituted the creaminess expected in chicken pot pie with some cream of mushroom soup (since I also happened to be out of fresh mushrooms). I dug out some frozen peas and carrots from the back of my fridge too, so we are in the ‘dangerously poor this week’ Starving Chef zone.
Sear the chicken in 2 tablespoons of olive oil over medium high heat, or until a nice browned skin is formed. You don’t need to cook the breast all the way through – in fact, it should still be raw in the center. Remove from pan after it’s seared and use a sharp knife to slice it into cubes.
In the same pan, add the remaining oil and sauté the potatoes for a few minutes before adding the frozen veggies and herbs. Stir frequently as the potatoes brown and the veggies unfreeze.
Then just pour in the chicken broth and bring to a boil before adding in the cream of mushroom soup.
Bring the mix to a bubble on the stove top before adding the chicken breast cubes.
While the filling cooks, spray ramekins with cooking spray and gently press in 1/4 square of the puff pastry into each one.
Use a ladle to scoop 1 cup to 1 and a half cups of filling into each ramekin and press the other 1/4 square of puff pastry on top.
Then make an egg wash with 1 egg and 1 tablespoon of water and brush on top of each pastry.
Bake for 15-20 minutes or until the tops are golden brown and crispy.
I couldn’t believe how easy this recipe turned out to be – and it was a change in pace from the other meals I’ve been cooking lately!
Single Serving Chicken Pot Pies with Puff Pastry
- 8 oz chicken breast
- 1 sheet puff pastry thawed
- 1 cup chicken broth
- 8 oz (1 can) cream of mushroom soup
- 1 cup frozen veggie mix peas, carrots, corn medley
- 1 tablespoon tarragon
- 1 tablespoon thyme
- 2 red skin potatoed chopped
- 1 tablespoon garlic minced
- 2 tablespoons olive oil
- 1 tablespoons water + 1 egg whisked
- salt & pepper to taste
- Preheat the oven to 425°F. In a skillet, heat 1 tablespoon of olive oil over medium high heat. Sear the chicken breast on each side until browned but not cooked through. Remove from the pan.
- Add the remaining tablespoon of olive oil to the pan and toss in the chopped potatoes. Cook for a few minutes and when the potatoes are beginning to brown slightly, add in the frozen veggies followed by the herbs.
- Once veggies have thawed and softened, pour in the chicken broth and bring to a boil. Then add the cream of mushroom soup and stir to combine. Bring back to a bubble.
- Chop the chicken (it will be raw in the center) and add into the filling. Grease 2 ramekins and press 1/4 square of puff pastry into each.
- Use a ladle to scoop 1 cup of the filling into each ramekin. Use another 1/4 square of the puff pastry and press together the edges. Brush the egg wash across the tops and poke small slits in the top to help the pie breathe while cooking.
- Place into the oven for 12-15 minutes, or until the puff pastry is golden brown on top. Remove and let cool on a cooling rack for at least 10 minutes prior to serving – the insides will be piping hot. Enjoy!