Individual Chicken Pot Pie with Puff Pastry (Alton Brown) Recipe

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Individual Chicken Pot Pie with Puff Pastry (Alton Brown)
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Ingredients
25
Count
Nutrition
1590
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Position an oven rack in the middle of the oven and preheat to 425 degrees F.
  2. For the filling: Place 1 tablespoon vegetable oil into a 10-inch cast-iron skillet and set over high heat until it shimmers. Add the chicken, season with 1 teaspoon of salt, and cook, stirring occasionally, until the chicken is no longer pink on the outside but not dry, 4 to 6 minutes. Remove the chicken from the skillet and set aside in a medium bowl.
  3. Decrease the heat to medium and heat the remaining tablespoon vegetable oil in the skillet until it shimmers. Add the onions, mushrooms, carrots, celery, garlic, remaining 1 1/2 teaspoons of salt, black pepper, dried thyme, and dried tarragon, and stir to combine. Cook, stirring occasionally, until the onions have softened, about 5 minutes. Add the butter and melt. Stir in the flour and cook for 1 to 2 minutes. Gradually stir in the chicken broth and milk. Bring to a simmer, stirring continually. Continue stirring until the sauce thickens, about 3 minutes. Remove the skillet from the heat and stir in the peas, thyme, tarragon, and reserved chicken. Cover and set aside.
  4. For the crust: Combine the bread flour, whole wheat flour, and salt in a medium mixing bowl. Place in the freezer for 1 hour.
  5. Place the flour mixture and butter in a mound on a clean work surface. Use a bench scraper to cut the butter into the flour until the mixture is crumbly and the butter pieces are about the size of almonds. Add the ice water, 2 tablespoons at a time, and mix into the dough, using the bench scraper, until it just barely comes together. Do not add too much water, it will come together.
  6. Shape into a rectangle and pound with a rolling pin until it is about the size of a sheet of notebook paper, approximately 8 1/2 by 11 inches.
  7. Use the bench scraper to fold the dough into thirds, like a letter. Pound with the rolling pin until the piece of dough is again the size of a sheet of notebook paper and rotate 90 degrees. Repeat the pounding, folding, and rotating 2 more times for a total of 4 turns of the dough.
  8. Pound with rolling pin and fold the shorter sides of the rectangle in towards the center, from top to bottom, and then fold in half, like a book. Wrap in parchment paper and refrigerate for 1 hour.
  9. For the egg wash: Combine the beaten egg and water in a small dish and set aside.
  10. To build the pie: Divide the warm filling into 4 (16-ounce) ramekins and place on a half sheet pan lined with parchment paper.
  11. Remove the puff pastry from the refrigerator. Divide in half. Return one half to the refrigerator. Sprinkle lightly with flour and roll to 1/4-inch thick and, using your ramekins as a guide, cut 2 circles that are 1/2 inch wider than the rim, using a sharp knife or pizza cutter. Repeat with the other half of the dough. Refrigerate excess dough for another use.
  12. Brush each dough round with egg wash and place egg washed-side down onto the top of each filled ramekin. Brush the top of the pastry with egg wash. Bake for 15 minutes. Decrease the heat to 400 degrees F and bake until the crust is puffed and golden brown and the filling is bubbly, another 15 to 20 minutes. Cool on a rack for 10 minutes before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1589.81 Kcal (6656 kJ)
Calories from fat 947.58 Kcal
% Daily Value*
Total Fat 105.29g 162%
Cholesterol 259.78mg 87%
Sodium 2195.29mg 91%
Potassium 1427.12mg 30%
Total Carbs 118.73g 40%
Sugars 10.79g 43%
Dietary Fiber 10.04g 40%
Protein 44.08g 88%
Vitamin C 20.1mg 33%
Vitamin A 0.4mg 15%
Iron 88mg 489%
Calcium 319.2mg 32%
Amount Per 100 g
Calories 186.56 Kcal (781 kJ)
Calories from fat 111.2 Kcal
% Daily Value*
Total Fat 12.36g 162%
Cholesterol 30.48mg 87%
Sodium 257.61mg 91%
Potassium 167.47mg 30%
Total Carbs 13.93g 40%
Sugars 1.27g 43%
Dietary Fiber 1.18g 40%
Protein 5.17g 88%
Vitamin C 2.4mg 33%
Vitamin A 0.1mg 15%
Iron 10.3mg 489%
Calcium 37.5mg 32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 39.8
    Points
  • 43
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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