Cozy and comforting, Chicken Pot Pie for Two is the best kind of date night in, winter supper situation!
We had the best weekend! Our sweet friends Hannah, Sarah, and Brooke and their husbands gave us an adoption shower on Sunday that was lovely and special and had me tearing up more than once. They are all so dear to me and have been a constant source of encouragement and support on this long road. Our closest friends and family gathered around and showered our little guy with toys, and clothes, and books. Hopefully I’ll have a few pictures to share soon!
We have wanted this for so long and been working toward it and waiting for it to the point that in moments it doesn’t feel real. The little steps – furniture in his room, updated photos from the Philippines, adoption showers, and bookcases filling up – they all help it feel real and possible, exciting and maybe a little terrifying.
I keep thinking of all the little things that will be reality this spring and summer and forever – trips to the park, little hands in the kitchen, playing baseball outside and going to the pool, all the laundry, and book reading, and adjusting and bonding.
Impending parenthood also has me ruminating on all the strange traditions and facts of life we’ll be attempting to explain. Exhibit A: Groundhog Day.
What a groundhog popping out of a hole on a specific day in February has to do with spring, I’ve no idea. However if said groundhog wants to indicate that spring is coming sooner, well I’ll happily jump on that bandwagon. Of course, if it’s six more weeks of winter well then isn’t that just the DUMBEST TRADITION EVER?
Inexplicable. See also: Daylight savings time, Halloween, and how you spell/say Worcestershire sauce.
One delicious fact of life I’m sure won’t need any explaining: chicken pot pie. Especially individual servings of bubbling chicken and vegetables topped with a crispy pie crust. This is comfort in a bowl that will get us through the last few dreary, cold weeks of February and March.
We’ve discussed my love for ramekins many times and I hope you’ve run out to buy a few by now. I found these extra large ones that are the perfect vessel for our Chicken Pot Pie for Two from Target.
The filling for this pie is easy and, if you followed my advice in this post, you’ll already have shredded chicken on hand in your freezer. We’ll grab some of that, some frozen mixed veggies from the freezer, chicken stock and flour from the pantry and be well on our way. To give the sauce some backbone and up the savory factor, we’ll need a few dashes of Worchesterchire (<– what the heck is this word and why is it so, so hard to say and spell?).
And, to make this date night in, cozy chicken pot pie for two situation easy and quick, I’m using store bought pie crust (the kind you get from the refrigerated section, usually near the cookie dough. No judgment, go ahead and grab some chocolate chip cookie dough while you’re at it). We unroll the pie crust and cut two circles that will top the chicken pot pie filling.
The filling goes in the ramekins, the pie crust is laid gently on top, and everything goes in the oven until the filling is bubbling up and the crust is beginning to brown. And, because you love yourself and your special person, you will LET THIS COOL 10 minutes before you dive in or risk having no taste buds left.
Gather your favorite people around, enjoy your very own chicken pot pie, and praise the Lord because the groundhog says spring is coming early this year.
- 4 tbsp butter, divided
- 1 cup frozen mixed veggies
- ¼ tsp garlic powder
- 4 tbsp flour
- 2½ cups chicken stock
- 2 dash Worcestershire Sauce
- 1 cup shredded chicken breast
- 1 pie crust
- fresh thyme (optional)
- Melt 3 tbsp butter in a medium pan over medium heat. Add 1 cup frozen mixed vegetables and saute until vegetables thaw and begin to soften. Season with salt, pepper, and garlic powder.
- Add flour to vegetable mixture and stir to combine. Let cook 3-4 minutes then stir in chicken stock and Worcestershire.
- Add shredded chicken and bring mixture to a boil. Reduce and let simmer 20 minutes with lid off.
- Preheat oven to 375 and spray two ramekins with cooking spray and line a baking sheet with aluminum foil.
- Roll pie crust dough out on floured surface and turn ramekins over on rolled out dough. Using a knife or dough cutter, cut a circle around the ramekin. Cut two small slits in the center of each circle (this will allow steam to escape). Set ramekins and pie crust aside.
- Divide chicken pot pie filling between ramekins and top with pie dough. Melt remaining butter and brush over crust. Cut a small slit in the top of each pie and place ramekins on baking sheet. Sprinkle the top of each with a pinch of salt and fresh thyme, if using.
- Bake 30-35 minutes until crust is browning and cooked through. Remove from oven and let cool 5-10 minutes before serving.