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Easy Creamy One-Person Chicken Pot Pie

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A quick and comforting single-serving chicken pot pie with a creamy filling and flaky crust, perfect for solo meals without leftovers.

Ingredients

Scale
  • 1 cup (150 g) cooked chicken breast or thighs, diced
  • 1/2 cup (75 g) frozen mixed vegetables (peas, carrots, corn)
  • 2 tbsp (28 g) unsalted butter
  • 2 tbsp (15 g) all-purpose flour
  • 3/4 cup (180 ml) chicken broth (low-sodium preferred)
  • 1/2 cup (120 ml) milk (whole or 2%)
  • 2 tbsp (30 g) cream cheese, softened
  • Frozen puff pastry sheet or pre-made pie crust (enough to cover ramekin)
  • Salt and black pepper, to taste
  • 1/4 tsp dried thyme
  • 1/8 tsp garlic powder
  • 1 egg beaten with 1 tbsp water (egg wash, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly butter your ramekin to prevent sticking.
  2. Melt 2 tablespoons of butter in a medium saucepan over medium heat (about 2-3 minutes). Once melted and bubbling, whisk in 2 tablespoons of all-purpose flour. Stir continuously for 1-2 minutes until the mixture becomes a smooth paste and turns a light golden color.
  3. Gradually whisk in 3/4 cup (180 ml) chicken broth and 1/2 cup (120 ml) milk. Keep stirring to prevent lumps. Bring the mixture to a gentle simmer, and cook for 3-4 minutes until thickened to a creamy sauce consistency.
  4. Add 2 tablespoons of softened cream cheese to the sauce. Stir until fully melted and combined.
  5. Stir in 1 cup (150 g) diced cooked chicken and 1/2 cup (75 g) frozen mixed vegetables (no need to thaw). Season with 1/4 teaspoon dried thyme, 1/8 teaspoon garlic powder, salt, and freshly ground black pepper to taste. Cook for another 2 minutes to heat everything through.
  6. Spoon the creamy chicken mixture into your prepared ramekin, leaving a little room at the top for the crust.
  7. Roll out your puff pastry or pie crust to about 1/4 inch (6 mm) thick, large enough to cover the ramekin with some overhang. Drape it over the filling and tuck the edges inside the rim. Trim any excess dough.
  8. Brush the crust with the beaten egg wash for a shiny, golden finish (optional).
  9. Place the ramekin on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the crust is puffed and golden brown and the filling is bubbling around the edges.
  10. Let it rest for 5 minutes before serving.

Notes

If crust browns too fast, tent loosely with foil halfway through baking. Do not thaw frozen veggies before adding to filling to avoid watery texture. Use cooked chicken to prevent overcooking. Keep dough chilled until use and brush with egg wash for a golden crust. Can substitute gluten-free flour and dairy-free products for dietary needs.

Nutrition

Keywords: chicken pot pie, one-person meal, solo dinner, creamy chicken pot pie, quick comfort food, easy chicken recipe

Find it online: https://bitefuljoy.com/easy-creamy-one-person-chicken-pot-pie-recipe-perfect-for-quick-meals/