Easy Chicken Pot Pie Recipe for Two


Indeed, nothing says “I care” more than home-cooked comfort food. It’s one of the simplest ways to impress on a date night. Especially if it’s chicken pot pie, who hates that savory delight? Set up a warm and cozy mood with an easy chicken pot pie for two using this recipe, and earn your partner’s smile. 

If you’re searching for creative, easy chicken pot pie recipes, but don’t want leftovers as there are only two of you in the family, don’t look far. The classic comfort food usually comes in a big messy pot. Hence, some search for recipes with two servings or so. No worries. We’ve gathered all the easy-to-make Easy Chicken Pot Pie Recipe for two you could do within an hour. 

Chicken Pot Pie Topping Variety

Whip up a delicious meal for two like a pot pie chef. Now’s the time to create the savory treat from scratch with easy do-it-yourself recipes. Let’s explore a variety of pie crusts and list different ways to create the chicken filling. 

Fun Biscuit Top (All Recipes)

Although it’s weird to have a biscuit top pot pie instead of an actual crust, think of it as a genius innovation to the classic comfort food that adds a dash of fun to your dining table. The best part: you get to decide which flaky biscuit to add. Yes, just a store-bought biscuit is enough. It makes your job easier! This fabulous recipe earned a 5-star rating with 590 positive reviews. It’s an easy pot pie recipe that you could do within an hour.   


  • 1 ⅓ tablespoon butter
  • ⅜ chopped onion
  • 1 chopped celery ribs
  • 3 tablespoon + 1 ¾ teaspoon frozen peas
  • 1 tablespoon chopped fresh parsley
  • ⅛ teaspoon dried thyme
  • 1 ⅓ tablespoon all-purpose flour
  • ¾ cup + One tablespoon + Two teaspoon chicken broth (lower-sodium)
  • 3 tablespoons + 1 ¾ half-and-half cream
  • 1 cup bite-size chopped cooked chicken
  • 1 teaspoon water
  • ⅜ beaten egg-yolk
  • 1 can of refrigerated ‘flaky biscuits’ (ex. Pillsbury Grands, etc.)


First, set the oven at 350 degrees Fahrenheit and preheat. After that, melt your butter in a frying pan, toss in your carrots, onion, and celery. Stir for 15 minutes until tender. Once your veggies are good to go: add in the peas, thyme, and flour while continually stirring.

Wait 5 minutes until the flour coats your veggies. Let it fry, and mix accordingly. Finally, pour in the chicken broth and half-and-half cream. Let it boil until your concoction thickens and bubbles. Season the mixture best suited to your preference with salt and black pepper. After all that, mix in the bite-size cooked chicken meat. Yum! 

Second, transfer your filling into a 2-quart baking dish. Adorn the top with your preferred flaky biscuits. In a bowl, add egg yolk with water, and mix thoroughly. Use the yolk mixture to brush over your biscuits. 

Finally, put your biscuit topped pot pie into the preheated oven. Set to 20 to 25 minutes until the top is golden brown, and your filling is nice and bubbling. Let it cool for 10 minutes! 

Puff Pastry (Dessert for Two)

Great visuals, along with deliciously cooked food, win significant points. Topped with a mouth-watering puff pastry, the savory comfort food is a hug in a mug. Literally, placed in a giant mug. This recipe earned a 4.3-star rating, and its total cooking time is only 45 minutes! If you’re also a fan of giant mugs, the ‘Dessert for Two’ recipe and presentation is for you. 


Puff Pastry (15-minute cook time): 

  • ½ cup of all-purpose flour
  • ⅛ teaspoon salt (fine) 
  • 5 tablespoon diced unsalted butter
  • 2-3 tablespoon ice water

Savory chicken filling: 

  • 1 tablespoon unsalted butter
  • ½ diced white onion
  • 1 peeled and diced carrot
  • 1 diced celery stalk
  • ½ cup of frozen corn
  • 2 tablespoons all-purpose flour
  • 1 ½ cups chicken stock
  • ½ cup of whole milk or cream
  • ¼ teaspoon freshly ground black pepper
  • 1 cup of shredded cooked chicken
  • 1 egg yolk (for crust)


First, let’s make our puff pastry! Prepare a small bowl, mix the flour and salt. Add diced butter into the bowl and thoroughly smear it into the mix. Next, add 2 teaspoons of water, and gently stir with a fork until dough forms. If somehow your mixture seems a bit dry, fear not, and add in another teaspoon of water. Once the dough is nicely formed together, wrap it in plastic, and refrigerate. 

Second, we move onto our filling. Set the oven to 425 F, and preheat. Grab a small saucepan, and melt butter. Once melted, throw in your chopped veggies, and stir for 30 seconds. Add your chicken stock to the mix, pour the milk. Next, add thyme, salt, and pepper. Let your filling mixture simmer. Adjust taste accordingly to your preference by adding salt and pepper. Once you’re satisfied with the taste, toss in the chicken, then remove from heat. Finally, ladle the chicken filling into your choice of mug.

Lastly, get the pastry from the fridge, cut it in half, and form it to cover your preferred dish. Do make sure to not let the filling touch the pie. Whisk the egg yolk and brush it over your crust. Place in a preheated oven for 15-19 minutes. Once you notice the filling bubble and the crust turns golden brown, then your dish is good to go. Serve once cooled down. 

Gluten-Free (Southern In-Law)

We all love low-fat and gluten-free comfort food. Double star points if it’s high in protein! Kristy of Southern In-Law innovated her gluten-free pastry shell recipe and used the ingredients to create a crust for her easy chicken pot pie recipe. 


Gluten-Free Crust

  • half a cup gluten-free plain flour
  • ½ cup buckwheat flour
  • ½ teaspoon baking powder
  • 3 tablespoon almond milk (or any preferred milk) 
  • 2 tablespoon water
  • 1 tablespoon butter

Chicken Filling: 

  • ½ diced onions
  • 2 crushed cloves garlic
  • 1 chopped medium chicken breast
  • 2 diced carrots
  • ¼ cup corn kernels
  • ¼ cup peas
  • 1 tablespoon cornstarch diluted in 2 tablespoons of water
  • 1 cup chicken stock
  • 4 tablespoon reduced-fat cream cheese
  • ½ tablespoon thyme
  • Pepper
  • Salt


First, mix together all the gluten-free pastry ingredients until you form a dough. If the mixture seems dry, just add drops of water accordingly. After you’re satisfied with its form, wrap it in a cling wrap, and let it chill for an hour. 

Second, grab a saucepan and set your stove to medium heat. Add onion, garlic, chicken, and carrots. Stir until the chicken is cooked. Next, add corn, peas, and chicken stock.

Let it simmer. After that, pour in your cornstarch mix, and reduce your heat to medium-low. Toss in your cream cheese, let it melt into your mixture, and stir thoroughly. Season your concoction with salt, pepper, and thyme. Constantly stir and let it boil to the desired thickness.

Finally, pour your filling into the desired dish. If you’re using a ramekin, pour around ¾ full, and set it aside. Take your gluten-free pastry out of the refrigerator, shape it, and roll it out.

Then, place it over the top of whichever dish you use, trim the edges, and tuck it in perfectly. Poke a few holes on top of your crust—Bake for 20 to 30 minutes. Make sure to occasionally check your pot pie. Once it’s golden brown, it’s good to go!   

Summer Thatcher
Summer Thatcher
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