chickenpie.net

Chicken Pie for Two

A chicken pie for two is a small pie scaled honestly for two people: two chicken thighs, a half quantity roux, and a 600ml dish. Scaling the roux and liquid down together, 20g butter and 20g flour to 250ml stock, keeps the sauce ratio right at the smaller size.

By the chickenpie.net test kitchen · Published 19 August 2026

Prep
25 min
Cook
30 min
Yield
2 servings
Chicken Pie for Two

Ingredients

  • 2 skinless boneless chicken thighs, about 250g, diced
  • 1 small leek, sliced
  • 1 small carrot, finely diced
  • 20g butter
  • 20g plain flour
  • 250ml chicken stock
  • 2 tbsp double cream
  • 1 tsp chopped thyme
  • 160g puff pastry, half a ready rolled sheet
  • 1 egg, beaten, for glazing

Method

  1. Melt the butter in a saucepan and cook the leek and carrot for 5 minutes until softening.

  2. Add the chicken and thyme and cook for 5 minutes until the chicken is sealed.

  3. Stir in the flour, cook for 1 minute, then gradually add the stock, stirring to a smooth sauce, and simmer for 4 minutes.

  4. Stir in the cream, season, then transfer to a 600ml pie dish and cool for 10 minutes.

  5. Top with the pastry, trim, press the edge onto the rim, cut a steam vent, and brush with beaten egg.

  6. Bake at 200C (400F) for 25 minutes until puffed and golden, then rest for 5 minutes.

Worth knowing

  • Freeze the unused half sheet of pastry flat, it makes the next pie for two nearly effortless.
  • A 600ml enamel or ceramic dish is the right size, a bigger dish spreads the filling too thin under the lid.

Common questions

Can I double this back up for four?

Yes, double every ingredient, use a 1.2 litre dish and a full pastry sheet, and bake at 200C (400F) for 30 minutes. The stovetop timings stay the same.

Can I make two individual pies instead of one to share?

Yes, divide the filling between two 300ml ramekins, cut two pastry circles for lids, and bake at 200C (400F) for 20 to 22 minutes until golden.

What do I do with the leftover egg from the glaze?

Very little egg is used, so crack it into a small container, whisk it with the glaze remnants, refrigerate, and use it within 2 days, scrambled or in fried rice.