Chicken Pot Pie For Two

Directions

Preheat oven to 450 degrees.

Line rimmed baking sheet with baking paper or use a silcone baking matt.

Unroll dough on baking sheet. Use a 12-ounce ovensafe ramekin as guide to cut out 2 rounds of dough about ½ inch larger than mouth of ramekin.

Fold under and crimp outer ½ inch of dough, then cut 3 vents in center of each crust.

Bake until crusts just begin to brown and no longer look raw, about 7 minutes; set aside.

Meanwhile, melt butter in medium saucepan over medium heat.

Add carrots, onion, celery, and ½ teaspoon salt and cook until vegetables are softened and beginning to brown about 10 minutes. Stir in garlic and thyme, and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 more minute.

Whisk in the chicken broth, cream, and soy sauce, scraping up any browned bits.

Tuck the chicken into sauce and bring to simmer. Cover, reduce heat to medium-low, and cook until chicken is cooked through about 10 to 15 minutes.

Transfer chicken to plate; let cool slightly. Chop or shred the chicken into bite-size pieces.

Meanwhile, return pan with sauce to medium heat and simmer until thickened and sauce measures 2 cups, about 5 minutes.

Remove from heat and return the chicken and any accumulated juice to pan. Stir in peas, parsley, and lemon juice and season with salt and pepper to taste.

Divide filling between ramekins and place partially baked crusts on top of filling.

Place pot pies on baking sheet and bake until crusts are deep golden brown and filling is bubbling, about 15 minutes.

Allow to cook about 10 minutes prior to serving.