One Portion Chicken Pot Pie

60 mins
Serves 1
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Directions

  1. 1In a pan on medium heat, cook diced chicken seasoned with salt and pepper in 1 tsp of olive oil.
  2. 2In a pan on medium heat, cook diced chicken seasoned with salt and pepper in 1 tsp of olive oil.
  3. 3In a pan on medium heat, cook diced chicken seasoned with salt and pepper in 1 tsp of olive oil.
  4. 4Once chicken is seared, remove it from the pan.
  5. 5Once chicken is seared, remove it from the pan.
  6. 6Once chicken is seared, remove it from the pan.
  7. 7In the same pan, use the other tsp of olive oil to cook all vegetables except the peas.
  8. 8In the same pan, use the other tsp of olive oil to cook all vegetables except the peas.
  9. 9In the same pan, use the other tsp of olive oil to cook all vegetables except the peas.
  10. 10Cook vegetables down until just about al dente, for 5-8 minutes.
  11. 11Cook vegetables down until just about al dente, for 5-8 minutes.
  12. 12Cook vegetables down until just about al dente, for 5-8 minutes.
  13. 13Add in seasonings (salt, pepper, celery seed, garlic powder) and stir.
  14. 14Add in seasonings (salt, pepper, celery seed, garlic powder) and stir.
  15. 15Add in seasonings (salt, pepper, celery seed, garlic powder) and stir.
  16. 16Add in butter and flour.
  17. 17Add in butter and flour.
  18. 18Add in butter and flour.
  19. 19Stir to make a roux and cook for a couple of minutes to remove the raw flour taste.
  20. 20Stir to make a roux and cook for a couple of minutes to remove the raw flour taste.
  21. 21Stir to make a roux and cook for a couple of minutes to remove the raw flour taste.
  22. 22Add in chicken bouillon and water to deglaze the bottom of the pan.
  23. 23Add in chicken bouillon and water to deglaze the bottom of the pan.
  24. 24Add in chicken bouillon and water to deglaze the bottom of the pan.
  25. 25Add in milk slowly, stirring continuously.
  26. 26Add in milk slowly, stirring continuously.
  27. 27Add in milk slowly, stirring continuously.
  28. 28Once well combined, add in peas and chicken, then stir.
  29. 29Once well combined, add in peas and chicken, then stir.
  30. 30Once well combined, add in peas and chicken, then stir.
  31. 31Place one pie crust in the bottom of a 450ml dish.
  32. 32Place one pie crust in the bottom of a 450ml dish.
  33. 33Place one pie crust in the bottom of a 450ml dish.
  34. 34Fill the dish with the chicken mixture.
  35. 35Fill the dish with the chicken mixture.
  36. 36Fill the dish with the chicken mixture.
  37. 37Top with the other pie crust.
  38. 38Top with the other pie crust.
  39. 39Top with the other pie crust.
  40. 40Seal the edges of the crusts.
  41. 41Seal the edges of the crusts.
  42. 42Seal the edges of the crusts.
  43. 43Poke holes in the top crust (using a knife).
  44. 44Poke holes in the top crust (using a knife).
  45. 45Poke holes in the top crust (using a knife).
  46. 46Brush the top with beaten egg.
  47. 47Brush the top with beaten egg.
  48. 48Brush the top with beaten egg.
  49. 49Cook at 425°F for 20 minutes.
  50. 50Cook at 425°F for 20 minutes.
  51. 51Cook at 425°F for 20 minutes.
  52. 52Reduce heat to 350°F and cook for another 5 minutes.
  53. 53Reduce heat to 350°F and cook for another 5 minutes.
  54. 54Reduce heat to 350°F and cook for another 5 minutes.
  55. 55Remove from oven and let cool for a few minutes before eating.
  56. 56Remove from oven and let cool for a few minutes before eating.
  57. 57Remove from oven and let cool for a few minutes before eating.

Ingredients

  • pie crusts
  • pie crusts
  • pie crusts
  • 2 tsp olive oil
  • 2 tsp olive oil
  • 2 tsp olive oil
  • 0.5 chicken breast, diced
  • 0.5 chicken breast, diced
  • 0.5 chicken breast, diced
  • 0.25 c celery
  • 0.25 c celery
  • 0.25 c celery
  • 0.25 c onion
  • 0.25 c onion
  • 0.25 c onion
  • 0.25 c carrot
  • 0.25 c carrot
  • 0.25 c carrot
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • 1 pinch celery seed
  • 1 pinch celery seed
  • 1 pinch celery seed
  • 0.125 tsp salt
  • 0.125 tsp salt
  • 0.125 tsp salt
  • 0.125 tsp pepper
  • 0.125 tsp pepper
  • 0.125 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tbsp flour
  • 1 tbsp flour
  • 1 tbsp flour
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tsp chicken bouillon
  • 1 tsp chicken bouillon
  • 1 tsp chicken bouillon
  • 0.125 c water
  • 0.125 c water
  • 0.125 c water
  • 0.25 c frozen peas
  • 0.25 c frozen peas
  • 0.25 c frozen peas
  • 0.75 c milk
  • 0.75 c milk
  • 0.75 c milk
  • 1 egg beaten
  • 1 egg beaten
  • 1 egg beaten

Equipment

pan450ml dishknife

Tips

  • Instead of cooking the chicken yourself, use a rotisserie chicken and shred some meat.
  • Instead of cutting fresh vegetables, use a bag of mixed frozen vegetables.
  • For the crust, use a pre-made crust from the store or make your own to fit the single portion.