Chicken Pot Pie for Two
From Cook's Country
To simplify our Chicken Pot Pie for Two, we opted to make two individual pies inside of ramekins. A single boneless, skinless chicken breast was super easy to work with and substantial enough for two pies when combined with the rest of the ingredients. Cooking the chicken right in the sauce imparted layers of flavor and also saved time on cleanup. A little soy sauce added complex flavor that would normally require hours of simmering to achieve. For the crust, we turned to a store-bought option, which we parcooked on a baking sheet to ensure it didn’t collapse into the filling.
We use two ovensafe 12-ounce ramekins or bowls to make this dish. If you don't own any, you can use 14-ounce disposable mini loaf pans, cutting the crust to fit.
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