Chicken Pot Pie for Two |Cooking With Amanda

Have you ever been asked the question, "What's your favorite food?"

For many people, the answer to that ever-popular question might be "pizza" or "ice cream" or "macaroni and cheese" – which, don't get me wrong, are all excellent choices. But for me, the answer has always been easy: My momma's chicken pot pie.

My momma's chicken pot pie recipe is one that we have tweaked ever so slightly from Southern Living through the years, and remains a family favorite. I used to ask for it every time I came home from college on break, and it is the first meal I requested when I came home from studying abroad for a semester. The filling is rich and creamy with the most spectacular flaky crust. It will forever remain one of my favorite comfort foods.

It also serves 8 people.

Now, I have no problem making an outrageous amount of pie for just Alex and me and eating leftovers for a few days. But – and this may come as a shock – I also like to be able to fit into my jeans. Pot pie for two to the rescue!

This recipe makes 4 8-oz ramekins, perfect for serving just two people. I scaled down my momma's pie filling and topped the pies with puff pastry – it is still flaky and delicious, but without the hassle of a full piecrust. This recipe is also perfect for using up Thanksgiving leftovers – I always have a few leftover veggies lying around in addition to the leftover turkey, and they always make their way into a pot pie. I love carrots, sweet potatoes and green beans, but you can use any vegetables you like or have on hand – onions, broccoli, peas or just about any winter squash make great additions.

If you still have a little bit of turkey leftover, try using it in Christina's Chicken Bacon Pasta. Cooking for two never tasted so good!

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Chicken Pot Pie for Two Recipe

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Ingredients

1 sheet puff pastry, thawed
2 tablespoons butter
2 heaping cups assorted vegetables, diced small
2 1/2 tablespoons flour
3/4 cup whole milk
3/4 cup chicken stock
1/2 cup cooked and diced chicken or turkey, heaping
salt and pepper, to taste
1 egg
1 tablespoon water

Directions

Preheat oven to 375°F. Place 4 8-ounce ramekins on a baking sheet. Set aside.
Unfold the thawed puff pastry, using a rolling pin to flatten out the seams as needed. Cut into 4 squares to fit the tops of the ramekins. Place in the fridge to keep cool while preparing the filling.
Melt the butter in a medium skillet over medium-high heat. Add the vegetables and sauté until the vegetables are crisp-tender, about 5-7 minutes. Sprinkle in the flour, stirring to coat the vegetables. Cook for 1 minute.
Slowly add the milk and chicken stock, stirring constantly. Continue cooking over medium-high heat, stirring constantly, until sauce comes to a simmer and is thickened. Add diced chicken, then season with salt and pepper to taste and remove from heat.
Divide the filling between the prepared ramekins. Whisk together the egg and water — brush the egg wash around the rim of the ramekins, then place a square of puff pastry on each ramekin, pressing lightly around the rim. Cut a slit in the center of each crust to release steam; brush the tops lightly with the egg wash.
Bake for 20-25 minutes, until puff pastry is golden and filling is bubbling. Allow to cool for about 5-10 minutes before serving.