I really love pot pie, but I don’t always want to make a giant pan that will end up having to be eaten for at least one meal everyday for most of the week (by myself, because Matthew somehow does not share my love of pot pies).

So today I thought, “Hey! I have two cute little dishes, let’s make individual pot pies!”. It’s perfect for a couples dinner one night, or enough for me to eat only two days in a row (much more enjoyable).

You could even bake just one and freeze the other for another night.

Any way you do it, it will be fabulous, trust me.

(This makes two small pot pies, each dish is 5x5x2 and enough for 1-2 servings, depending on how hungry you are 🙂

1 C flour
1/2 tsp salt
3 TBS butter
3 TBS water

I totally forgot to take pictures of the dough, probably because it’s very quick and fairly boring.

In a bowl or food processor, mix flour and salt together and cut in the butter until it resembles coarse crumbs. Add in water to form a dough then wrap up and refrigerate while you cook the filling.

1 large (or two small) chicken breasts
3 TBS butter
1 carrot, diced
1/4 onion, diced
1 celery stalk, diced
1 small potato, cubed
6-8 mushrooms, sliced
1 tsp parsley
1/2 tsp oregano
salt & pepper
3 TBS flour
1 C chicken broth
3/4 C milk

This is all you really need besides a little chicken – some vegetables and a few spices.

Preheat oven to 400 F then cook the chicken in a skillet with a little oil, salt and pepper (about 4-6 minutes per side). Cube and set aside.

Have the vegetables ready to go before starting to heat the skillet on medium heat.

Melt 3 TBS butter in a cast iron skillet and add the carrots, onion, celery, potato, parsley, oregano, salt, and pepper. Stir occasionally and cook for 5 minutes before adding the mushrooms. Cook for another 5 minutes.

Add the flour and stir continuously for 1 minute, then mix in the broth and milk and cook until bubbly.

Once thickened, stir in the cooked chicken.

Ladle filling into both dishes.

Just the perfect amount!

Roll out dough between two pieces of plastic wrap (great trick so it doesn’t stick to anything). Discard plastic wrap, top each dish with half the dough, and form a little raised crust along the edges.

Don’t forget to make 3 slits in the crust to allow steam to escape!

Bake for 30-40 minutes until crust is lightly browned and filling is bubbly (it may overflow a bit but it’s just fine)

Ignore the bare whiteness of this bite while excusing the fact that I didn’t put a colorful little piece of carrot in there, and just think “YUUUUUUMMMM!!!”