This Chicken Pot Pie Casserole is loaded with plenty of tender pieces of chicken and vegetables encased in a rich homemade sauce and topped with a buttery, flakey homemade buttermilk biscuit topping.
And its perfectly sized for just two people. Why should only large families get to enjoy meals like this???
I am on a mission to small batch as many recipes as I can for my readers. The reality is that more and more people are finding themselves in smaller households, where there may only be one or two people in the family.
I, myself, am a singleton. I was finding that I was having to throw away far too much food because it just wasn't getting eaten. I hate waste.
But I also happen to enjoy good food. I don't want to relegate myself to eating small single sized frozen dinners. Not only are they expensive for what you are getting, but the truth is not very many of them taste very good!
Why settle for less than you have to, especially when you can very easily create delicious smaller sized meals for the smaller sized family.
This delicious and hearty casserole not only makes great use of leftover cooked vegetables, but it also uses leftover cooked chicken.
The fabulous sauce/gravy is completely made from scratch and is beautifully flavored with herbs. The buttermilk biscuit topping is also made completely from scratch.
It makes a beautiful meal for two or a delicious meal for one to eat right now, popping the remaining half into a freezer container to take out and enjoy at a future date.
This is a winner all round!
WHAT YOU NEED TO MAKE CHICKEN POT PIE CASSEROLE FOR TWO
There is nothing outrageously out of the ordinary here. Simple wholesome ingredients put together in a most delicious way.
For the gravy:
- 1 1/2 TBS butter
- 1 1/2 TBS flour
- 1/4 tsp fine sea salt
- 1/4 tsp pepper
- 1/4 tsp celery salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp summer savory (can use marjoram)
- 1/4 tsp thyme
- 1/4 tsp parsley flakes
- 3/4 cup (180ml) whole milk
- 3/4 cup (180ml) chicken stock
For the filling:
- 1 cup (140g) diced cooked chicken meat
- 1 cup (142g) cooked mixed vegetables (I used carrot, peas, corn, green beans, swede and shelled edamame)
- 1 cup (140g) plain all purpose flour
- 1/2 TBS sugar
- 1/4 tsp bicarbonate of soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup ice cold buttermilk
- 4 TBS butter, melted
- butter to brush on top
It might look like a long list of ingredients, but in reality it is mostly herbs and seasonings when it comes to the sauce. It is a very simple béchamel composed of chicken stock and milk. It is rich. You could also use leftover gravy in its place if you happen to have any.
I cooked the vegetables myself. I used about 2 TBS of each, diced carrot, diced swede (rutabaga), frozen peas, frozen corn, frozen cut green beans and frozen shelled edamame. You could also use an equivalent amount of frozen mixed vegetables thawed.
HOW TO MAKE CHICKEN POT PIE CASSEROLE FOR TWO
Melt the butter for the sauce in a saucepan. Whisk in the flour. Cook for one minute and then add all of the herbs and seasonings, combining well. Slowly whisk in the milk and chicken stock.Cook, whisking constantly, until the mixture bubbles and thickens. Keep warm. (You want to keep this warm so that when you place the biscuit dough on top it cooks on the bottom without becoming soggy.)Preheat the oven to 425*F/220*C/gas mark 7. Butter a small casserole dish. (Mine is a shallow 6 by 8 inches in size.)
Toss the chicken and vegetables together in the casserole dish.Sift the flour together with the sugar, salt, baking powder, and baking soda into a bowl. Stir together the cold buttermilk and melted butter. Add this all at once to the flour mixture. Stir until the mixture pulls away from the side of the bowl and the flour is incorporated. The dough should be stiff and not wet. If it is, add more flour (1/2 TBS at a time).Tip out onto a lightly floured surface. Knead gently a couple times and then pat out into a small rectangle, 1 1/2 -2 inches tall, and 4 inches or so square. Cut into four squares using a very sharp knife.
Pour the hot sauce over top of the chicken and vegetables in the casserole dish allowing it to sink through to the bottom. Place the biscuit squares on top of the filling and brush lightly with butter.
Place the casserole dish on top of a small baking tray and pop into the preheated oven. Bake for 20 to 25 minutes until the filling is bubbling and the biscuits are golden brown.
If you are a smaller family, you may be interested in some of my other main dishes which I have downsized to feed one or two people.
SAVOURY GARLIC CHICKEN - With its delicious white wine and garlic sauce, this recipe takes the humble chicken breast to a special level of tastiness. Fabulous served with some rice and a vegetable on the side. CLASSIC POT ROAST FOR TWO - This fabulous pot roast lacks nothing in comparison to its full sized counterpart. Delicious gravy, tender meat and just enough for two people as a first meal and some leftover roast to make a hash or some such the day after. EASY CHICKEN PARM FOR TWO - Deliciously tender and flavor filled crisp coated chicken breasts, baked atop a flavourful mix of spaghetti and marinara, and topped with oozing mozzarella and Parmesan cheeses.
This was fabulous. I enjoyed it hot from the oven with a tasty salad on the side. The other half was packed into an airtight freezer container and frozen for a future date.
To eat it then I will thaw it overnight in the refrigerator and then pop it into a casserole dish, reheating it for about 20 minutes in a moderate oven. (350*F/180*C)
It so much better to have something like this in the freezer to eat than a frozen ready-made dinner. That's my story and I'm sticking to it!!
Chicken Pot Pie Casserole for Two
Yield: 2Author: Marie RaynerPrep time: 20 MinCook time: 25 MinTotal time: 45 MinTender pieces of chicken in a lush gravy along with plenty of vegetables and topped with flaky butter biscuits. Why should only large families get to enjoy delicious things like this!Ingredients
For the gravy:- 1 1/2 TBS butter
- 1 1/2 TBS flour
- 1/4 tsp fine sea salt
- 1/4 tsp pepper
- 1/4 tsp celery salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp summer savory (can use marjoram)
- 1/4 tsp thyme
- 1/4 tsp parsley flakes
- 3/4 cup (180ml) whole milk
- 3/4 cup (180ml) chicken stock
- 1 cup (140g) diced cooked chicken meat
- 1 cup (142g) cooked mixed vegetables (I used carrot, peas, corn, green beans, swede and shelled edamame)
- 1 cup (140g) plain all purpose flour
- 1/2 TBS sugar
- 1/4 tsp bicarbonate of soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup ice cold buttermilk
- 4 TBS butter, melted
- butter to brush on top
Instructions
- Melt the butter for the sauce in a saucepan. Whisk in the flour. Cook for one minute and then add all of the herbs and seasonings, combining well. Slowly whisk in the milk and chicken stock.
- Cook, whisking constantly, until the mixture bubbles and thickens. Keep warm.
- Preheat the oven to 425*F/220*C/gas mark 7. Butter a small casserole dish. (Mine is a shallow 6 by 8 inches in size.)
- Toss the chicken and vegetables together in the casserole dish.
- Sift the flour together with the sugar, salt, baking powder, and baking soda into a bowl. Stir together the cold buttermilk and melted butter. Add this all at once to the flour mixture. Stir until the mixture pulls away from the side of the bowl and the flour is incorporated. The dough should be stiff and not wet. If it is add more flour (1/2 TBS at a time).
- Tip out onto a lightly floured surface. Knead gently a couple times and then pat out into a small rectangle, 1 1/2 -2 inches tall, and 4 inches or so square. Cut into four squares using a very sharp knife.
- Pour the hot sauce over top of the chicken and vegetables in the casserole dish allowing it to sink through to the bottom.
- Place the biscuit squares on top of the filling and brush lightly with butter.
- Place the casserole dish on top of a small baking tray and pop into the preheated oven.
- Bake for 20 to 25 minutes until the filling is bubbling and the biscuits are golden brown.
Did you make this recipe?
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