Chicken Pot Pie for Two Crafting a pot pie together isn’t only dinner; it’s a little choreography of warmth and wit. Tie on the aprons, cue the laughter, and let the kitchen do...

Chicken Pot Pie for Two

Crafting a pot pie together isn’t only dinner; it’s a little choreography of warmth and wit. Tie on the aprons, cue the laughter, and let the kitchen do its slow magic.

Ingredients

Pie Dough

1 recipe homemade pie dough (makes two crusts: bottom and top)

Filling

1 lb boneless, skinless chicken breasts
1/3 cup unsalted butter
1/2 cup celery, thinly sliced
1/3 cup onion, finely chopped
1/3 cup all-purpose flour
1/2 tsp fine salt, plus more to taste
1/4 tsp freshly ground black pepper
1/4 tsp celery seed
1/2 tsp garlic powder
1 tsp chicken bouillon paste (or 1 cube)
1 cup milk
1 cup water
8 oz frozen mixed vegetables (carrots, peas, green beans, corn)

Egg Wash

1 egg
1 tbsp milk

Method

Prepare the Chicken

Season chicken breasts with a pinch of salt and pepper.
Place in a saucepan, cover with water, and simmer until just cooked through, 10–12 minutes.
Transfer to a board to cool slightly; chop into bite-size pieces. Reserve 1¾ cups of the cooking liquid.

Create the Filling

In the same pan, melt the butter over medium heat. Add onion and celery; cook until soft and translucent, 4–5 minutes.
Stir in flour, salt, pepper, celery seed, garlic powder, and bouillon paste; cook 1 minute to form a roux.
Gradually whisk in the reserved cooking liquid and the milk. Bring to a gentle simmer, stirring, until thick and creamy, 3–4 minutes.
Fold in the chopped chicken and frozen vegetables. Taste and adjust seasoning. Let the filling cool to lukewarm (this keeps the bottom crust crisp).

Assemble the Pie

Heat oven to 425°F / 220°C.
Roll one dough round to fit a 9-inch pie pan; ease into the pan and trim excess.
Scrape in the cooled filling and level it.
Roll the second dough round, place over the top, trim, and crimp to seal. Cut several small vents.

Bake

Whisk egg and milk; brush lightly over the top crust.
Set the pie on a baking sheet and bake 40–50 minutes, until deeply golden and bubbling. Shield the rim with foil if it browns too fast.

Serve

Rest the pie 15–20 minutes before slicing so the filling sets.
Serve warm and enjoy the comfort you just created together.

Chef’s Notes

Make-ahead: Filling can be made up to 2 days in advance; chill, then bring to cool-room temperature before assembling.
Shortcuts: Rotisserie chicken works well; use low-sodium stock in place of cooking liquid.
Extra crisp base: Preheat the baking sheet in the oven so the bottom crust gets immediate heat.