This classic southern chicken pot pie for one has a flaky crust and creamy sauce of succulent chicken and tender vegetables. Using a pre-made crust and already cooked chicken this comfort food recipe can be made quickly for dinner any night of the week.
If you like this classic chicken pot pie then you should try my small meatloaf recipe, it's amazingly good!
Table of Contents
- Olive oil: Use an everyday oil for the saute or you can use vegetable oil.
- Chicken: For a quick meal use pre-cooked chicken breast, chicken thighs or leftover chicken. I buy a chicken breast or quarter and remove the skin and bone, or you can cook your own by seasoning the chicken with a little salt and peer then frying it in a skillet.
- Seasonings: Not much is needed, just some dried oregano and ground black pepper. Other seasoning options include using a pre-mixed poultry spice.
- Garlic and Onions: Fresh garlic is best and uses a yellow, white, or brown onion. You can adjust the amounts up or down to your personal taste. Sometimes I add extra garlic.
- Cornstarch: Used as a thickening agent, you can also use flour.
- Chicken broth: My go-to broth is "Better Than Boullion" because I can make the exact amount needed without waste. If you d use canned broth, freeze the unused portion for later use in another recipe.
- Vegetables: For simplicity, I use peas and carrot frozen medley, but you can use canned or fresh vegetables. If using fresh make sure to precook them before adding to the chicken filling.
- Pie Crust: I typically use Pillsbury pie crust and when I have time I make my own pie homemade flaky pie crust. A puff pastry crust is also very good if you are making a top crust-only version of the pot pie.
See the recipe card for the single serving ingredients quantities. You can double the recipe for two pot pies.
(Note: please see the recipe card at the bottom of the post for the complete written instructions.)
Step One Heat the oven to 350° Fahrenheit. Melt the butter in the skillet and add the onion, garlic, and oregano. Cook stirring occasionally for about 2 minutes until the onion is soft.
Step Two Whisk in the cornstarch and, stirring constantly for about 1 minute. Stir in the chicken broth and season with the black pepper. Continue cooking until boiling. Reduce heat to low and continue cooking for 2-3 minutes.
Step Three Add the peas and carrots and continue to simmer on medium-low heat for about 3 minutes.
Step Four Dice the chicken and add to the saucepan and continue to simmer over medium heat for 2 minutes.
Step Five Roll out the pie dough and cut two circles that are about a couple of inches wider than the baking dish. Place the bottom crust in a ramekin or baking dish. Par-bake the bottom crust to avoid a soggy bottom. Bake at 350° for about 10 minutes.
Step Six Let the pie crust and pot-pie filling cool down before adding to the parbaked pie crust.
Step Seven Top with second crust, crimping around the edges. Use the tip of a sharp knife and cut vents in the top crust so steam can escape while baking. Bake for 30 minutes until the crust is golden brown.
Step Eight Place on a small baking sheet and bake at 350° for30-35minutes. The crust will be golden brown.
Note: I knocked off a bit of the crust when removing it from the oven.
The single-serving savory pie is a meal in itself and doesn't need much, serve with just a simple green salad.
Cooks Tools Used
- ¾ Quart stainless steel saucepan like this perfectly sized butter warmer by Made-In.
- Small Baking Dish or Ramekin.
- Mini french whisk
First, make sure to cool the chicken pot pie completely then cover tightly in aluminum foil and store in the refrigerator for 1-2 days. The moisture from the fridge may soften the crust so when ready to eat, reheat in the oven.
Cooking Tips for Making Chicken Pot Pie
To keep the edges of the pie crust from over-browning, place strips of aluminum foil around the edges of the pie crust during the last 10 minutes of baking.
Brush the top crust with an egg wash. To make the wash, beat an egg and add a little bit of whole milk or water.
- 1 tablespoon olive oil
- 6-ounce precooked chicken breast tenders, diced
- 1 tablespoon onion, chopped
- 1 garlic clove, minced
- ¼ teaspoon dried oregano
- 1 teaspoon cornstarch
- ½ cup chicken broth
- ⅛ teaspoon ground black pepper
- ¼ cup frozen peas and carrots
- ½ sheet refrigerated pie crust
- Heat oven to 400° Fahrenheit. Set the pie crust out to bring it to room temperature while you prepare the filling.
- Melt the butter in the skillet and add the onion, garlic, and oregano. Cook stirring occasionally for about 2 minutes until the onion is soft.
- Whisk in the cornstarch, stirring constantly for about 1 minute.
- Stir in the chicken broth and season with the black pepper. Continue cooking until boiling. Reduce heat to low and continue cooking for 2-3 minutes.
- Add the peas and carrots and continue to simmer for about 3 minutes.
- Dice the chicken and add to the skillet and continue to simmer for 2 minutes.
- Roll out the pie dough and cut two circles that are about a couple of inches wider than the baking dish. Place the bottom crust in a ramekin or baking dish. Fill with pie weights and par-bake the bottom crust to avoid a soggy bottom. Bake at 350 for 8 minutes.
- Pour the chicken mixture into a baking dish and top with the pie crust. Cut 3 small slits in the pie crust so steam can escape while baking. Bake for 15 minutes until the crust is golden brown.
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 1073Total Fat: 64gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 45gCholesterol: 81mgSodium: 2211mgCarbohydrates: 86gFiber: 6gSugar: 7gProtein: 40g
The nutritional information provided here are estimates and are not calculated by a registered dietitian.