Serves: 2 | Prep Time: 60 mins | Wait Time: 70 mins | Cook Time: 45 mins

Quantity Ingredient
Crust
5 oz Flour, unbleached all-purpose
1 tsp Sugar
1/2 tsp Salt
2 tbsp Vegetable shortening, 1/2" pieces, chilled
4 tbsp Butter, unsalted, 1/4" pieces, chilled
3-5 tbsp Water, ice-cold
Filling
2 tbsp Butter, unsalted
2 Carrots, peeled and sliced into 1/4" pieces
1 Onion, small diced
1 Stalk Celery, sliced into 1/4" pieces
4 cloves Garlic, minced
1 tsp Thyme, fresh, minced
3 tbsp Flour, unbleached all-purpose
1 3/4 cups Chicken broth
1/3 cup Heavy cream
1/2 tsp Soy sauce
8 oz Chicken breast or thigh
1/4 cup Peas
2 tsp Parsley, fresh, minced
1/4 tsp Lemon juice
  1. Process flour, sugar, and salt in food processor until combined, about 5 seconds.
  2. Scatter shortening over top and process until mixture resembles coarse cornmeal, about 10 seconds.
  3. Scatter butter over top and pulse until mixture resembles coarse crumbs, about 10 pulses.
  4. Transfer mixture to a bowl and sprinkle 3 tablespoons of ice water over the mixture.
  5. Using rubber spatula, stir and press dough until it sticks together. Add water if dough does not come together, 1 tablespoon at a time.
  6. Form dough into 3" disk. Wrap tightly in plastic wrap. Refrigerate for minimum of 1 hour or maximum of 2 days.
  7. Preheat oven to 450 degrees Fahrenheit.
  8. Let chilled dough rest on counter to soften, about 10 minutes.
  9. Roll out dough on parchment paper to 12" round, about 1/4" thick
  10. Using a 12 oz oven-safe ramekin as a guide, cut out 2 rounds of dough about 1/2" larger than the diameter of the ramekin.
  11. Fold under and crimp outer 1/2" of dough round then cut 3 vents in center of each crust. Slide parchment paper with crusts onto rimmed baking sheet.
  12. Bake until crusts just begin to brown and no longer look raw, 10-12 minutes. Set aside.
  13. While crusts are in the oven, melt butter in medium saucepan over medium heat. Add carrots, onion, celery, 1/2 teaspoon of salt. Cook until browned, 8-10 minutes.
  14. Stir in garlic and thyme and cook until fragrant, 30 seconds to a minute.
  15. Stir in flour, cook for 1 minute.
  16. Slowly whisk in broth, cream, and soy sauce, scraping up fond from bottom of the pan.
  17. Place chicken in sauce, bring to a simmer. Cover, reduce heat to medium low and cook until chicken reaches internal temperature of 160 degrees Fahrenheit, 10-15 minutes.
  18. Transfer chicken to a plate, let cool for 1-2 minutes and bring sauce back to medium heat to simmer until thickened, about 5 minutes. Shred chicken using 2 forks while waiting for sauce.
  19. Return chicken to the pan and add peas, parsley, and lemon juice. Salt and pepper to taste.
  20. Divide filling between ramekins and placed crusts on top of filling. Place pot pies on baking sheet and bake until crusts are deep golden brown and filling is bubbling along edges, 10-15 minutes.
  21. Allow pot pies cool for 10 minutes before serving.

Source

The Complete Cooking for Two Cookbook by America's Test Kitchen, pg. 122