Chicken Pot Pie for Two

Nothing says comfort food quite like a creamy chicken pot pie with a homemade whole wheat crust. Its the perfect date night meal!

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

4.0 by 12 people

Rate This!

  • Makes: 2 servings
  • Prep: 50 mins
  • Bake: 20 mins 400°F

Chicken Pot Pie for Two

Directions

For the crust dough:

  1. Set aside 1 tablespoon of the whole wheat flour. In a food processor combine the remaining whole wheat flour, the egg, vegetable oil spread, and baking powder. Cover and process just until combined. Add enough ice water, 1/2 teaspoon at a time, to make mixture that forms a loose dough and holds together when pinched. Remove dough from processor; knead dough a few times by hand and form into a ball. Wrap in plastic wrap and refrigerate while preparing filling.

For the filling:

  1. In a large skillet heat oil over medium heat. Add carrot, celery, onion, mushrooms, and garlic; cook about 5 minutes or just until softened. Sprinkle the reserved 1 tablespoon flour over vegetables; cook and stir for 1 minute more. Add chicken broth all at once. Cook and stir until slightly thickened and bubbly.
  2. In a small bowl stir together thyme, 1/4 teaspoon ground black pepper, and 1/8 teaspoon salt; set aside a small pinch of the thyme mixture. Add the remaining thyme mixture to the vegetable mixture. Stir in chicken, yogurt, peas, and parsley until combined.
  3. Divide chicken mixture evenly between two 8-ounce ramekins or individual casserole dishes or two 10-ounce custard cups.*
  4. Preheat oven to 400 degrees F. Line a baking sheet with foil or parchment paper; set aside. Remove dough from refrigerator. Divide dough in half. Roll out each half until circle is just slightly larger than the circumference of a ramekin. Place dough circles on top of the filling in the ramekins; tuck edges under, pressing down slightly along each edge to secure. Make a few small slits or a 1/2-inch opening in the crust to allow for steam to escape.
  5. Brush the egg white over crusts; sprinkle with the reserved pinch of seasoning mixture. Place ramekins on prepared baking sheet. Bake for 20 to 25 minutes or until crust is lightly browned.

From the Test Kitchen

*Test Kitchen Tip:

If desired, divide chicken mixture among two 8-ounce oven-going coffee mugs (shallow and wide work best). Continue as directed.

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Chicken Pot Pie for Two)

  • Per serving:
  • 364 kcal cal.,
  • 13 g fat
  • (2 g sat. fat,
  • 3 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 45 mg chol.,
  • 584 mg sodium,
  • 35 g carb.,
  • 7 g fiber,
  • 6 g sugar,
  • 29 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
rate this recipe!
add review

Reviews (1)

12 Ratings
767 Days Ago
very good

Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close