Cozy Chicken Pot Pie for Two: A Comforting, Perfectly-Portioned Dish

Serving: This Chicken Pot Pie for Two is perfect on its own as a comforting meal. Pair it with a simple green salad or a side of mashed potatoes for extra heartiness.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Freezing: You can also freeze unbaked pot pies for up to 3 months. To bake from frozen, preheat your oven to 375°F (190°C) and bake for 30-40 minutes, or until golden and bubbly.
Variants:

Vegetarian Chicken Pot Pie: Swap the chicken for diced potatoes, mushrooms, and additional vegetables like zucchini or bell peppers for a hearty vegetarian option.
Creamy Herb Chicken Pot Pie: Add fresh herbs like rosemary, basil, or parsley to the sauce for a fragrant twist.
Spicy Chicken Pot Pie: Add a pinch of cayenne pepper or some chopped jalapeños to the filling for a little extra heat.
FAQ:
Q: Can I use a different type of crust?
A: Yes, you can use a biscuit crust, phyllo dough, or even mashed potatoes as a topping. Just ensure the crust you choose can hold the creamy filling inside.

Q: Can I make this ahead of time?
A: Absolutely! You can assemble the pot pies and store them in the refrigerator for up to 24 hours before baking. Alternatively, freeze the unbaked pies and bake them when you’re ready to enjoy them.

Q: Can I use rotisserie chicken instead of cooking fresh chicken?
A: Yes, using rotisserie chicken is a great shortcut. Just shred about 1/2 to 3/4 cup of the chicken and add it to the vegetable mixture in step 4.