Quick and Easy Chicken Pot Pie For 2

My Chicken Pot Pie for 2 is a quick, easy and delicious comfort food you can easily make on any weeknight!

Have you ever felt so tired that even the thought of cooking seems to sap that last bit of energy out of you? Yes, I do have those days as well. And takeout…no thank you. Unfortunately, today was one of those days for me. My reserve of frozen meals was depleted which meant I had to come up with something else. As I stood with the refrigerator open, I saw leftover cooked chicken from Sunday’s dinner, a can of crescent rolls and some vegetables in my crisper. Immediately pot pie came to mind, but then I remembered that most pot pies normally take hours to cook in order for the flavors to develop. I promise, this one really tastes delicious!

One thing I love about a good chicken pot pie is that it has everything all wrapped up into one dish. It is so hearty and filling that for a weeknight meal you don’t even need to make a side dish. Taking advantage of grocery store staples for the topping will greatly cut down on time. I had crescent rolls on hand, but refrigerated pie dough, Bisquick or even frozen puff pastry or rolls would all work nicely.

The Method of Chicken Pot Pie for 2

ingredients:

• oil
• yellow potato 
• carrot 
• celery 
• onion 
• garlic
• kosher salt
• fresh ground pepper
• sherry
• flour
• chicken stock
• pre-cooked chicken
• frozen peas
• crescent rolls

Basic directions:

The first step to making my chicken pot pie for 2 is to chop the veggies into half inch cubes. Heat a large skillet over medium heat with oil and add the potato and carrot. Next, add the celery, onion and garlic. Season well with salt and pepper. Cook the vegetables until fork tender.

Deglaze the pan with sherry. Once it has cooked off, add the flour and toast for a couple of minutes. Stir in the chicken stock a little at a time until the sauce is to your desired thickness. Add the chicken and peas and stir until warmed through.

Ladle the filling into two 500ml Corning ware ramekins. Without separating the crescent rolls completely, place 2 ( creating a square) on top of each bowl. Bake according to the crescent roll package or until they puff up and turn golden brown.

Cook’s Notes:

tips for success:

Deglazing with sherry gives this dish that “all day” cooked taste.

Chop the vegetables into an equal small dice for even quick cooking.

Recipe variations:

Create a super thick filling and roll up inside of a crescent roll to make a hand held bite!

This is a great dish for a single person as well…bake one ramekin, and freeze the rest of the filling for a later date.

Serving suggestions:

Since my chicken pot pie for 2 has all the protein and vegetables needed in a dinner, you really don’t need a side, but if you want one try my Harvest Pear Salad or Irish Pub Salad!

The Essentials:

If you make my Chicken Pot Pie For 2 and love it, I would love for you to come back and give it 5 stars!