Chicken Pot Pie for Two (Cook's Country)

Name: Chicken Pot Pie for Two (Cook's Country)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 2 serving(s)
Ingredients: 1 store-bought pie dough (9-inch); 2 tablespoons unsalted butter; 2 carrots, peeled and sliced 1/4 inch thick; 1 small onion, chopped fine; 1 small celery rib, sliced 1/4 inch thick; salt and pepper; 2 garlic cloves, minced; 1 teaspoon minced fresh thyme; 3 tablespoons all-purpose flour; 1 3/4 cups chicken broth; 1/3 cup heavy cream; 1/2 teaspoon soy sauce; 1 (8 ounce) boneless skinless chicken breasts, trimmed; 1/4 cup frozen peas; 2 teaspoons minced fresh parsley; 1/4 teaspoon lemon juice

Submitted by gailanng

"Fresh thyme adds invaluable flavor. Because the sauce is simmered so briefly, dried thyme would not impart the same flavor."

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Ready In:: 1hr 5mins
Ingredients:: 16
Serves:: 2

ingredients

1 store-bought pie dough (9-inch)
2 tablespoons unsalted butter
2 carrots, peeled and sliced 1/4 inch thick
1 small onion, chopped fine
1 small celery rib, sliced 1/4 inch thick
salt and pepper
2 garlic cloves, minced
1 teaspoon minced fresh thyme
3 tablespoons all-purpose flour
1 ³⁄₄ cups chicken broth
¹⁄₃ cup heavy cream
¹⁄₂ teaspoon soy sauce
1 (8 ounce) boneless skinless chicken breasts, trimmed
¹⁄₄ cup frozen peas
2 teaspoons minced fresh parsley
¹⁄₄ teaspoon lemon juice

directions

Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper. Unroll dough on baking sheet. Use 12-ounce ovensafe ramekin as guide to cut out 2 dough rounds about 1/2 inch larger than mouth of ramekin. Fold under and crimp outer 1/2 inch of dough, then cut 3 vents in center of each crust. Bake until crusts just begin to brown and no longer look raw, about 7 minutes; set aside.
Meanwhile, melt butter in medium saucepan over medium heat. Add carrots, onion, celery and 1/2 teaspoon salt and cook until vegetables are softened and browned, 8 to 10 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
Slowly whisk in broth, cream, and soy sauce, scraping up any browned bits. Nestle chicken into sauce and bring to simmer. Cover, reduce heat to medium-low, and cook until chicken registers 160 degrees, 10 to 15 minutes. Transfer chicken to plate; let cool slightly. Using 2 forks, shred chicken into bite-size pieces.
Meanwhile, return pan with sauce to medium heat and simmer until thickened and sauce measures 2 cups, about 5 minutes. Off heat, return shredded chicken and accumulated juices to pan. Stir in peas, parsley, and lemon juice and season with salt and pepper to taste.
Divide filling between ramekins and place parbaked crusts on top of filling. Place pot pies on baking sheet and bake until crusts are deep golden brown and filling is bubbling, 10 to 15 minutes. Let pot pies cool for 10 minutes before serving.

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Reviews

Delicious! Using what I had on hand, I subbed chicken tenderloins, frozen biscuits (baked while the filling cooked), and dried thyme. The celery wasn't quite as tender as I'd like, but that's likely due to the shorter cooking time of the tenderloins.

Sandy Toes

RECIPE SUBMITTED BY

gailanng

United States

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!

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