Chicken Pot Pie For Two is baked in two ramekins then topped with a homemade pie crust. It’s an easy chicken dinner for two without having leftovers for days!

Cozy Comfort for Two: The Ultimate Homemade Chicken Pot Pie Ramekin Recipe

There’s nothing quite like the comforting embrace of a warm, savory chicken pot pie. It’s a dish that evokes nostalgia, warmth, and pure culinary satisfaction. However, for those of us living in smaller households, the classic large-format pot pie often presents a common dilemma: a delicious meal, but enough leftovers to feed a small army for days. This conundrum is especially true when I’m cooking for just myself (and occasionally my feline companion, J, who always supervises from my lap).

Scaling down beloved recipes can be a significant challenge, particularly when you want to retain all the rich flavor and textural perfection of the original. While some leftovers, like my lasagna for two, are welcome for a next-day lunch, a week’s worth of the same meal can quickly lose its appeal. That’s where this “Chicken Pot Pie For Two” recipe truly shines – offering all the creamy, hearty goodness without the burden of endless servings.

As an adult, my appreciation for chicken pot pie, especially one made with a buttery, flaky pie crust, has grown immensely. I confess, growing up, I wasn’t a fan, largely due to the frozen TV dinner versions that lacked the homemade touch. But now, it’s one of my top comfort food choices. I adore my Chicken Pot Pie Casserole recipe, which is fantastic for family gatherings. Yet, its generous size means it’s not a go-to for an everyday meal. This realization sparked a mission: to create a chicken pot pie recipe perfectly sized for two, offering a satisfying dinner with just one delightful portion left for lunch the following day.

Having successfully crafted mini apple pies and mini cherry pies, both featuring luscious, from-scratch pie crusts, I knew the individual serving concept was achievable. This experience became my foundation for developing the ultimate Chicken Pot Pie For Two. The goal was simple: a double pie crust enveloping a rich, creamy filling packed with tender chicken and an assortment of colorful, wholesome vegetables.

Initially, I considered using my standard 6-ounce ramekins, but a quick assessment made it clear they wouldn’t quite capture the hearty essence I was aiming for. A dive into my pantry soon revealed the perfect solution: two 12-ounce ramekins. While slightly larger than my initial thought, they proved to be ideal, offering ample space for a generous serving. For those without specific pot pie ramekins, I’ve also successfully tested this recipe in two 6-inch round cake pans, which work just as beautifully. The versatility ensures that almost anyone can enjoy this delightful dish.

And so, I achieved it! Every desired element of a classic chicken pot pie, scaled down to an easy-to-manage recipe for two. Imagine: a golden, buttery, flaky pie crust giving way to a rich, savory filling brimming with tender chicken and perfectly cooked vegetables. It’s a truly satisfying and easy chicken dinner for two, designed to minimize leftovers while maximizing flavor and comfort. Pair it with a light Green Onion Salad for a perfectly balanced and utterly delicious chicken dinner for two.

Crafting Your Cozy Pot Pies: Essential Ingredients

To embark on your journey of creating these delightful ramekin chicken pot pies, gather the following high-quality ingredients. Each plays a crucial role in building the layers of flavor and texture that make this dish so special:

• Boneless, skinless chicken: The star of our pot pie! While traditional chicken breast is a fine choice, I passionately advocate for boneless, skinless chicken thighs. Their inherent juiciness and richer dark meat flavor contribute significantly to a more succulent and tender filling.
• Butter: A cornerstone ingredient, butter serves a dual purpose here. It’s essential for sautéing your aromatic vegetables, infusing them with a foundational richness, and it’s a key component in creating that irresistibly flaky and flavorful pie crust.
• Onion, garlic, carrots, peas, and corn: This classic medley of vegetables forms the vibrant and hearty core of our filling. Onions and garlic provide aromatic depth, while carrots add sweetness and texture. Peas and corn bring bursts of fresh flavor and color, making each bite exciting.
• Flour: Critical for two distinct roles. In the filling, flour is used to create a roux – a magical paste that thickens your sauce, ensuring a luxuriously creamy, not runny, consistency. In the pie crust, it provides the essential structure and binding.
• Salt: A fundamental seasoning that elevates all the other flavors. Proper salting ensures both your creamy filling and your homemade pie crust are perfectly seasoned and never bland.
• Chicken stock or broth: This savory liquid transforms your roux into a velvety sauce, serving as the rich base that binds all the filling ingredients together. Opt for a good quality stock for the best flavor.
• Potato: I prefer Russet potatoes for their satisfying starchiness, which helps to thicken the filling slightly and adds a comforting, substantial texture. However, feel free to substitute with gold or red potatoes if that’s what you have on hand.
• Milk: A splash of whole milk at the end adds a touch of luscious creaminess to the filling, enriching its texture and flavor without making it overly heavy.
• Shortening: When combined with butter, shortening is the secret ingredient for achieving an exceptionally flaky, tender, and melt-in-your-mouth pie crust that truly makes this pot pie unforgettable.

If you have leftover turkey from my turkey tenderloin, don’t hesitate to swap it for the chicken! It’s a fantastic way to enjoy a comforting meal with a delicious twist.

Choosing Your Perfect Pot Pie Vessels: Ramekins and Beyond

Let’s talk about the vessels that hold these delightful individual pot pies! For this specific Chicken Pot Pie For Two recipe, I found that 12-ounce ramekins are the ideal size, offering a generous and satisfying portion. However, I understand that not everyone’s kitchen is stocked with an array of small baking dishes, so I’ve designed this recipe to be as flexible as possible to accommodate various bakeware.

If you frequently find yourself cooking for one or two, I highly recommend considering an investment in a few good quality ramekins or mini casserole dishes. They open up a world of possibilities for perfectly portioned meals, from savory pot pies to individual gratins and desserts. A great tip for sourcing these? Check out your local thrift stores! You can often find fantastic, unique, and sturdy bakeware at a fraction of the retail price. Most of my own cherished baking dishes have been pre-loved finds.

What if you only have smaller 6-ounce ramekins? No problem at all! Simply adjust the recipe to make four mini pot pies instead of two larger ones. This is a fantastic option if you prefer even smaller individual servings or want to have extra freezer meals. I’ve also successfully tested this recipe using two standard 6×2 inch round cake pans, and they work just as nicely. For a slightly larger, shared pot pie, you could even use one 8-inch round cake pan. The key is to ensure your chosen dish can accommodate the filling and allow for a beautiful crust on top.

Step-by-Step Guide to Making Chicken Pot Pie For Two

Don’t be daunted by the number of steps; making Chicken Pot Pie For Two is a straightforward process when broken down into its two main components: the homemade pie crust and the rich chicken filling. In fact, many steps can be prepared in advance, making mealtime even easier!

Prepping Your Homemade Pie Crust: The Foundation of Flavor

First, you’ll want to prepare your pie dough. This is a crucial step that sets the stage for a truly exceptional pot pie. The dough requires at least an hour to chill in the refrigerator, which makes it easier to handle and contributes to that irresistible flakiness. You can even make the dough the day before and store it in the fridge, saving you valuable time on baking day. For detailed step-by-step photos and comprehensive directions on perfecting a small-batch pie crust, I highly recommend referring to my dedicated Small Pie Crust post.

Assembling Your Delicious Chicken Pot Pie Ramekins:

1. Cook your chicken: Begin by heating a large skillet over medium heat. Lightly season your boneless, skinless chicken pieces (thighs or breast) with salt, then add them to the hot oil. Cook for about 3 minutes until beautifully golden brown on one side, then flip and cook for another 3-4 minutes until the chicken is cooked through and no longer pink. Transfer the cooked chicken to a bowl and keep it warm. If your skillet isn’t large enough, cook the chicken in two batches to avoid overcrowding, ensuring even browning.
2. Sauté your aromatics: There’s no need to clean the skillet after the chicken! The fond (those delicious brown bits stuck to the bottom) will add incredible flavor to your filling. Melt the butter in the same skillet, then add the chopped onion, diced carrots, and a generous pinch of salt. Cook, stirring occasionally, until the vegetables begin to soften, usually about 3-5 minutes. Stir in the minced garlic and cook for just one more minute until fragrant, being careful not to burn it.
3. Create the roux: Sprinkle the all-purpose flour and another pinch of salt over the sautéed vegetables. Stir well to coat, cooking for about 1-2 minutes to toast the flour lightly. This creates a roux, which is essential for thickening our sauce.
4. Whisk in the broth and add potatoes: Slowly begin to whisk in the chicken stock or broth, a little at a time, until the mixture is smooth and lump-free. Once all the broth is incorporated, bring the mixture to a gentle boil. Add the cubed potatoes directly into the skillet. Cooking the potatoes right in the filling saves you an extra pot to wash and allows them to absorb all the delicious flavors. Continue to cook for 8-10 minutes, stirring often, until the potatoes are tender.
5. Add final touches: Remove the skillet from the heat. Stir in the frozen peas, frozen corn, milk, and the cooked chicken along with any accumulated juices from the bowl. Taste the filling and adjust the seasoning with more salt and pepper if needed. Let the filling cool slightly while you prepare the pie crusts for blind baking.
6. Blind bake your pie crusts: This step is crucial for preventing a soggy bottom crust, ensuring every bite is perfectly flaky. Place your rolled-out bottom pie crusts (in their ramekins or pans) onto a room temperature baking sheet. Line each crust with greased aluminum foil, making sure the foil touches the dough. Fill with pie weights, dried lentils, or dried beans. Bake in a preheated 425°F oven for 10 minutes. Important Safety Note: Never place a cold pan directly onto a hot oven rack or hot baking sheet. The sudden temperature change can cause ceramic or glass bakeware to shatter.
7. Finish blind baking: Carefully remove the foil and pie weights. Continue to bake for another 5 minutes, or until the bottom of the crust looks golden brown and no longer appears raw or uncooked.
8. Assemble and final bake: Divide the warm chicken filling evenly between the two blind-baked ramekins or pans. Take the remaining two rolled-out dough pieces (your top crusts) from the refrigerator and place one over each filled pie. Crimp the edges to seal and trim any excess dough. Cut a few small slits in the top of each pie crust to allow steam to escape during baking, which helps prevent the crust from becoming too puffy.
9. Bake to golden perfection: Return the pot pies to the 425°F oven and bake for 25-30 minutes, or until the tops are beautifully golden brown and the filling is bubbling. Once baked, let the pies cool for about 15 minutes before serving hot. This cooling period allows the filling to set slightly and prevents you from burning your mouth!

Savoring Later: Freezing Your Ramekin Chicken Pot Pies

One of the fantastic benefits of making individual ramekin chicken pot pies is the ease of freezing them for future meals. Whether you’re cooking for one and want to save that second pot pie for another night, getting a head start on meal planning, or preparing thoughtful freezer meals for a friend or family member, freezing these pot pies is incredibly simple and convenient. Here are two effective methods for freezing your homemade chicken pot pies:

1. Freezing before baking: This method is ideal if you want a fresh-baked taste later. After you have fully assembled your pot pies with both the filling and top crust, but *before* you bake them, place the ramekins directly into the freezer for at least 1 hour, or until they are firm and solid. Once frozen, carefully wrap each pot pie tightly in plastic wrap, then place them into a freezer-safe bag or airtight container. They can be frozen for up to 3 months. When you’re ready to enjoy, simply bake the frozen pot pies in a preheated 400°F oven for approximately 50 minutes, or until the crust is golden brown and the filling is hot and bubbling.
2. Freezing after baking: This method is perfect for quick reheating. Allow the baked pot pies to cool completely to room temperature. Once cooled, wrap each pie tightly in plastic wrap, then transfer them to a freezer-safe bag or airtight container. They can be frozen for up to 3 months. To reheat, bake the frozen pot pies in a preheated 400°F oven for about 30 minutes, or until thoroughly heated through and the crust is crisp again.

In both freezing methods, it is crucial to thaw your ramekin pot pie overnight in the refrigerator before baking or reheating, if possible. Do not place cold ramekins directly from the freezer into a hot oven, as the sudden and extreme change in temperature may cause them to shatter. This gradual thawing helps prevent thermal shock and ensures safety.

Alternatively, once the pot pies are frozen solid, you can carefully remove them from their ramekins. They are much easier to remove when completely frozen than when at room temperature. Once out of the ramekins, you can wrap them individually and store them in the freezer, freeing up your ramekins for other culinary adventures.

More Pot Pie Inspired Recipes

Craving the delicious flavors of pot pie but looking for a quicker or different take? Explore these creative variations for inspiration:

• Chicken Pot Pie Baked Potato: A hearty and inventive way to enjoy pot pie flavors, served inside a baked potato.
• Chicken Pot Pie Soup with cheddar biscuits: All the savory goodness of pot pie in a comforting soup form, topped with cheesy biscuits.
• Chicken Pot Pie Pasta: A creative fusion that brings the creamy pot pie filling to your favorite pasta dish.
• Chicken Pot Pie Pizza from Foodie Crush: An exciting and unique twist that transforms pot pie into a family-favorite pizza!

Chicken Pot Pie For Two

Yield:
2-4 servings

Prep Time:
30 minutes

Cook Time:
1 hour

Chill Time:
1 hour

Total Time:
2 hours 30 minutes

Chicken Pot Pie For Two is baked in two ramekins or two 6 inch pans then topped with homemade pie crust. It’s an easy chicken dinner for two without having leftovers for days!

Ingredients

• 1 teaspoon vegetable oil
• 1 boneless, skinless chicken breast or 2 chicken thighs, cut into 1-inch pieces
• 2 tablespoons unsalted butter
• 1/4 cup chopped white or yellow onion
• 1 large carrot, diced
• 1 garlic clove, minced
• 2 tablespoons all-purpose flour
• 1/2 teaspoon kosher salt plus more to taste
• 2 cups chicken stock or broth
• 1 large Russet potato, peeled and cubed into 1-inch pieces
• 1/4 cup frozen peas
• 1/4 cup frozen corn
• 1 tablespoon whole milk

Pie Crust

• 2 cups all-purpose flour
• 1 teaspoon table salt
• 6 tablespoons cold unsalted butter, cut into 12 pieces
• 6 tablespoons cold vegetable shortening, cut into 12 pieces
• 1/4 cup cold ice water

Instructions

To make the pie crust:

1. In the bowl of a large food processor, add the flour, salt, butter and shortening. Pulse until it looks like small pebbles. If making by hand, add to a bowl then cut in the fat with a pastry blender.
2. Add the water and pulse until a dough forms. If it seems crumbly, pulse for 1 more minute. If making by hand, stir in the water with a spoon.
3. Divide the dough into four even pieces and flatten each piece into an evenly round disk. Wrap in plastic wrap and refrigerate at least 1 hour or until cold.
4. On a lightly floured surface, roll out one dough piece large enough to line the bottom of one 12-ounce ramekin or one 6×2 inch round cake pan.
5. Roll out a second dough piece to line the bottom of a second ramekin or pan. Prick both crusts with a fork.
6. Roll out the third and fourth dough pieces large enough to cover the tops but don’t cover them yet. Wrap them back up with plastic wrap then place those and the ramekins back in the refrigerator while you make the filling.

To make the pot pie:

1. Preheat the oven to 425F.
2. In a large 12 inch skillet over medium heat, heat the oil. Lightly season the chicken with salt then add to the hot oil. Cook for 3 minutes or until golden brown. Flip and cook for another 3-4 minutes or until the chicken is no longer pink. Transfer to a bowl and keep warm.
3. In the same skillet (no need to clean), melt the butter, scraping up any brown bits left behind. Add the onion, carrot, and a big pinch of salt. Cook until softened, about 3-5 minutes. Add garlic and cook 1 minute.
4. Stir in the flour and salt to make a roux (paste), then slowly whisk in the broth.
5. Bring to a boil then add the potatoes. Cook for 8-10 minutes or until the potatoes are soft, stirring often.
6. Remove from the heat and stir peas, corn, milk, cooked chicken and any juices accumulated in the bowl. Taste and adjust for salt. Let cool while you pre-bake the pie crust.
7. Place your ramekins onto a room temperature baking sheet. Line with greased foil covering the top (touching the dough) then fill with pie weights, such as dried lentils or beans. Bake for 10 minutes.

   Do not put a cold pan directly onto a hot oven rack or hot baking sheet. The sudden change in temperature may cause your pan to shatter.

8. Remove the foil and weights then bake another 5 minutes or until the bottom is golden brown and no longer looks uncooked.
9. Divide the filling between the two ramekins. Top each pie with the remaining dough pieces. Cut a few slits in the top of each one to let the steam escape.
10. Bake for 25-30 minutes or until the tops are golden brown. Cool for 15 minutes then serve hot.

Notes

• Already have cooked chicken on hand? Use 2 cups cooked shredded or chopped chicken.
• Enjoyed this dinner? Make Shepherd’s Pie For Two in your 12 ounce ramekins.

Recommended Products

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• 12 Ounce Ramekins
• 6 Inch Cake Pan

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First published February 3, 2015