How to Make a Delicious Chicken Pot PIe...FOR ONE?! | One and Done with Max Nelson

CHICKEN POT PIE FOR ONE: Picture this: you're home alone, stomach rumbling, and all you can think about is sinking your teeth into a savory chicken pot pie. But let's be real, making a whole pie for yourself is a bit excessive, not to mention the leftover soggy mess that awaits you the next day. Fear not lonesome cooks, because Max Nelson is here with the very first episode of One and Done! He's got a chicken pot pie recipe that's perfectly proportioned for one - yes, ONE - that's guaranteed to satisfy.

MORE ABOUT ONE AND DONE: Max Nelson (IG/TikTok: @chillguyinbrooklyn) brings you the dishes you crave, single-serving style. Say goodbye to wasted ingredients and mediocre leftovers, because these recipes are all one - and done!

RECIPE - CHICKEN POT PIE FOR ONE:
Prep Time: 20-25 minutes
Cook Time:45-50 minutes
Serves: ONE!

Ingredients:
-1 boneless, skinless chicken breast
-4 cups chicken stock or water
-1 bay leaf (optional)
-1/4 teaspoon black peppercorns (optional)
-2 tablespoons unsalted butter
-1 small carrot, peeled and diced into half moons
-2 small stalks celery, chopped
-1/2 small yellow onion, chopped
-1 garlic clove, finely diced
-Pinch of salt and pepper
-2 tablespoons all-purpose flour
-1 sprig fresh rosemary
-1 sprig fresh thyme
-1 cup heavy cream
-1/4 cup frozen peas
-1 sheet puff pastry, thawed
-1 egg, beaten

Directions:
- Preheat the oven to 425°F.
- In a large saucepan, bring the chicken stock or water to a boil. Add the chicken breast and optional bay leaf and peppercorns. Cover with a tight-fitting lid and turn off the heat. Let the chicken poach for 20 minutes or until it reaches an internal temperature of 165°F.
- While the chicken is poaching, peel and dice the carrot, chop the celery and onion, and finely dice the garlic.
- In a separate saucepan, melt the butter over medium heat. Add the diced carrot, chopped celery, and chopped onion. Sprinkle with a pinch of salt and pepper and sauté for about 5 minutes, until the onions just begin to turn translucent. Add the garlic and sauté for another 30 seconds.
- Sprinkle the flour over the vegetables and stir until the raw flour flavor is cooked out, about 2 minutes.
- Remove the chicken from the poaching liquid and let it rest. Strain 2 cups of the stock into the vegetable mixture, reserving any extra stock for another recipe.
- Add the sprig of rosemary and thyme to the pot and stir to combine.
- Shred the chicken and add it to the pot with the heavy cream. Cook on medium heat until the sauce reaches the desired thickness.
- Remove the rosemary and thyme and stir in the frozen peas. Reduce the heat to low and taste for salt and pepper, adjusting as needed.
- Roll out the puff pastry to 1/8-inch thickness. Using an oven-safe bowl or ramekin as a guide, cut the puff pastry 1/2 inch larger than the diameter of the bowl. Cut air slits in the puff pastry to release steam while in the oven.
- Place the filling into the bowl and cover with the puff pastry. Crimp the edges and brush with the beaten egg.
- Bake for 20-25 minutes or until the puff pastry is golden brown. Serve immediately.

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WATCH MORE VIDEOS WITH MAX NELSON:
Learn to Make Japanese Karaage (Japanese Fried Chicken!): https://youtu.be/BIW0gq7ZwFg
Crispy Maple Roasted Brussels Sprouts with Pancetta: https://youtu.be/QzKaiWc8s8A