Chicken Pot Pie For Two (In Ramekins)
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!
Since I almost always cook dinner for one (plus J the cat when he forces his way onto my lap while I’m eating), one of my biggest challenges is scaling down recipes that aren’t straight-forward.
I don’t mind some leftovers like with my lasagna for two as it gives me lunch to eat the next day, but I don’t want to be eating the same leftovers for a week either.
As an adult, one of my favorite comfort foods is chicken pot pie made with pie crust. I hated it growing up (mostly because it was the frozen tv dinner kind) but can’t get enough of it now.
I have my favorite Chicken Pot Pie Casserole recipe I love to make.
However, I don’t make it often because it makes a lot. I make it for when family visits, but not for an everyday meal.
That got me thinking – how can I make chicken pot pie for 2 (since that second one will be tomorrow’s lunch)?
That became my starting point for this Chicken Pot Pie For Two recipe. Double pie crust stuffed full of creamy chicken and vegetables.
However, as I stared at my 6-ounce ramekins, I started thinking they wouldn’t be big enough.
As I dug in my pantry, I found two 12-ounce ramekins. A little bigger than I liked, but they did the trick.
I’ve also made my Ramekin Chicken Pot Pie several times in two 6-inch round cake pans, just in case you don’t have pot pie ramekins.
But I did it! Everything you want in a small chicken pot pie recipe – a buttery, flaky pie crust with a hearty, creamy filling packed full of chicken and vegetables – scaled down to an easy chicken pot pie for two.
Ingredients For Chicken Pot Pie For Two
To make your ramekin chicken pot pie, you’ll need the following ingredients:
- Boneless, skinless chicken: I much prefer chicken thighs for their juicy dark meat, but you can also use more traditional chicken breast.
- Butter: Used to cook your vegetables as well as flavor your pie crust.
- Onion, garlic, carrots, peas, and corn: The vegetables used in the filling.
- Flour: Used to make a roux and thicken your filling so it’s not runny. Also helps bind your pie crust.
- Salt: Makes sure your filling and pie crust aren’t bland
- Chicken stock or broth: Used to turn your roux into a “sauce” for the filling
- Potato: I like Russet potato for its starchiness, but you can also use gold or red potato.
- Milk: Adds a touch of creaminess to your filling
- Shortening: Makes a flaky, tender pie crust
If you leftover turkey from my turkey tenderloin, swap it for the chicken!
Pot Pie Ramekins
Let’s talk ramekin sizes! I used two 12-ounce ramekins for my chicken pot pie recipe for two.
I know not everyone owns small baking vessels, so I tried to make this as flexible as possible.
If you find yourself cooking for two often, I highly recommend investing in ramekins and casserole dishes.
Go to your local thrift stores and check out what they have to offer first before you hit the retail stores. I think all but one dish I own are used.
Only have 6-ounce ramekins? Make four mini pot pies instead of two.
I also tested this in two 6×2 inch round cake pans and one 8-inch round cake pan. Both work just as nicely.
How To Make Chicken Pot Pie For Two
Don’t let the long instructions scare you! Making chicken pot pie for 2 is divided into two parts: the homemade pie crust and the chicken filling.
First, make your pie dough. This needs to chill for an hour and can be done the day before to help save you time in the kitchen.
Refer to my Small Pie Crust post for step by step photos and directions.
Next, here’s how to make your chicken pot pie ramekins:
- Cook your chicken in a large skillet. If your skillet isn’t big enough, you may need to do this in two batches.
- Cook your onion, carrots, and garlic in butter. You don’t even have to clean the skillet after cooking the chicken. Just make sure you scrape up the delicious brown bits!
- Make a roux with the flour then stir in the broth.
- Bring to a boil then add the potatoes. Cooking the potatoes directly in the skillet means less pots to wash.
- Stir in peas, corn, milk, and cooked chicken.
- Blind bake your pie crust. This ensures a crispy pie crust bottom.
- Finish assembling and bake at 425F for 25-30 minutes or until golden brown.
How To Freeze Ramekin Chicken Pot Pie
Since I cook for one most days, sometimes I’ll freeze the extra pot pie for a future dinner.
Whether you’re also cooking for one, getting ahead of meal planning, or looking to make freezer meals for someone else, here are two ways to freeze chicken pot pie in ramekins:
- Before baking: After you finished assembling but before baking, freeze them in the ramekins for 1 hour or until firm. Wrap in plastic wrap then stick in a freezer bag. Freeze for up to 3 months. When ready to eat, bake frozen in a 400F oven for 50 minutes.
- After baking: Cool the pies completely. Wrap in plastic wrap then stick in a freezer bag. Freeze for up to 3 months. When ready to eat, bake frozen in a 400F oven for 30 minutes.
In both cases, thaw your ramekin pot pie overnight in the fridge. Do not bake directly from the freezer as the sudden change in temperature may shatter them.
Alternatively, after freezing you can remove them from the ramekins. They’re much easier to remove frozen than room temperature.
More Pot Pie Recipes
Craving pot pie but don’t have time to make one? Check out these quick variations:
- 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
- 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
To make the pie crust:
- 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.
- 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.
- 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.
- On a lightly floured surface, roll out one dough piece large enough to line the bottom of one 12-ounce ramekin or one 6x2 inch round cake pan.
- Roll out a second dough piece to line the bottom of a second ramekin or pan. Prick both crusts with a fork.
- 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:
- Preheat the oven to 425F.
- 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.
- 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.
- Stir in the flour and salt to make a roux (paste), then slowly whisk in the broth.
- Bring to a boil then add the potatoes. Cook for 8-10 minutes or until the potatoes are soft, stirring often.
- 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.
- 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.
- Remove the foil and weights then bake another 5 minutes or until the bottom is golden brown and no longer looks uncooked.
- 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.
- Bake for 25-30 minutes or until the tops are golden brown. Cool for 15 minutes then serve hot.
- 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.