CHICKEN POT PIE WITH HOMEMADE PUFF PASTRY - ALTON BROWN

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Chicken Pot Pie With Homemade Puff Pastry - Alton Brown image

Transcribed from Good Eats episode 14x15. This calls for Scotch, or blitz, puff pastry, a much abbreviated and simplified version of the French classic; don't be intimidated!

Provided by DrGaellon

Categories     Pot Pie

Time 2h

Yield 4 serving(s)

Number Of Ingredients 25

10 ounces bread flour
2 ounces whole wheat flour
1 1/2 teaspoons kosher salt, processed in a spice grinder to yield 1 tsp fine salt
10 ounces unsalted butter, cubed and frozen
12 tablespoons ice water
2 tablespoons vegetable oil, divided
1 1/2 lbs boneless skinless chicken, cut into 1/2-inch cubes (thighs and or or breasts)
2 1/2 teaspoons kosher salt, divided
1 large yellow onion, chopped
8 ounces cremini mushrooms, sliced 1/4-inch thick
2 medium carrots, peeled and cut into 1/4-inch thick slices
2 medium celery ribs, cut into 1/4-inch thick slices
2 garlic cloves, minced
1/2 teaspoon fresh ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried tarragon
4 tablespoons unsalted butter
3 ounces all-purpose flour
2 cups low sodium chicken broth
1 1/2 cups 2% low-fat milk, at room temperature
1/2 lb frozen green pea
1 teaspoon freshly chopped thyme
1 teaspoon freshly chopped tarragon
1 large egg, beaten
1 tablespoon water

Steps:

  • In a zip-top bag, combine bread flour, whole wheat flour, salt and butter. Place in freezer for 1 hour.
  • Place a 10-12" cast iron skillet over high heat. Add 1 tbsp vegetable oil. When it shimmers, cook chicken pieces (in batches, if necessary to avoid crowding) along with 1 tsp kosher salt. When cooked through but not browned, transfer to a large bowl and set aside.
  • Return pan to heat, but reduce to medium. Add another 1 tbsp oil, then add onions, mushrooms, carrots, celery and garlic, as well as 1 1/2 tsp kosher salt, black pepper, dried thyme and dried tarragon. Cook, stirring often, until onions are wilted, about 4 minutes. Add butter. When melted, sprinkle over flour and stir well for 1-2 minutes to cook out the raw-flour taste. Slowly stir in chicken broth and milk. Bring to a simmer and cook 3 minutes until thickened.
  • Off heat, return chicken to sauce, along with peas, fresh thyme and fresh tarragon. Place a large flat lid on top of the skillet and set aside.
  • Dump the flour-butter mixture onto a clean counter. Using a bench scraper, chop into the mixture until the butter is reduced to the size of peas. Sprinkle ice water over the mixture 1-2 tbsp at a time, then fold in with bench scraper. Once 8-10 tbsp of water is incorporated, and the flour is starting to form clumps, scrape the mixture together into a 4" square pile, and start whacking it with a rolling pin, until it forms a 12x4" rectangle. Fold in thirds and repeat. If the butter starts to feel soft, place a baking sheet (which you previously stored in the freezer) on top, then place ice packs or zip-top bags of ice on the sheet pan, for 5-6 minutes, until it firms up again.
  • After 4 repeats of the letter fold above, the last will be a book fold - fold both ends into the center, then fold in half at the resultant seam. Wrap tightly in parchment paper and refrigerate 1 hour.
  • Preheat oven to 425°F.
  • Set 4 16-ounce souffle dishes or onion soup crocks on a baking sheet. Beat together egg wash and have standing by. Cut dough in half; roll one piece out to about 1/4" thick, using bench flour as necessary to avoid sticking. Find a pot lid a little wider than your dishes and use it to trace out two circles from the dough; repeat with the other piece. Brush each disk with egg wash.
  • Fill dishes almost to the top with chicken mixture. Top each with a disk of dough, egg wash side down. Brush the exposed tops with more egg wash. Bake in preheated oven 15 minutes, then rotate pan 180°, lower heat to 400F and cook another 15-20 minutes until tops are deep brown and crispy. Cool on a rack 10-15 minutes before serving.

Nutrition Facts : Calories 1489.3, Fat 86, SaturatedFat 47.7, Cholesterol 346, Sodium 2179, Carbohydrate 117.6, Fiber 10.6, Sugar 17.2, Protein 68.3

Yasmin Ashraf
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I'm not a fan of chicken pot pie, but I tried this recipe and it was surprisingly good.


Eunice Daniel
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This chicken pot pie is so easy to make. I love that I can use frozen vegetables.


Muhammad Walid
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I made this chicken pot pie for a potluck and it was a huge success. Everyone loved it!


sardar saqib Saqi
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This chicken pot pie is the perfect comfort food. It's warm, creamy, and delicious.


Kristina Mcsherry
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I'm allergic to gluten, so I used a gluten-free flour blend to make the puff pastry. It turned out great!


Faisal Ail
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The chicken pot pie was good, but I found the filling to be a bit bland. I think I'll add some more herbs and spices next time.


Mr Zeeshan
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This chicken pot pie is a bit time-consuming to make, but it's worth the effort. It's the best chicken pot pie I've ever had.


ajey Fungo
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I followed the recipe exactly and the chicken pot pie turned out perfectly. I highly recommend this recipe.


Syed Huzam Kazmi
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I'm not a big fan of chicken pot pie, but this recipe changed my mind. It was so good!


Maple Mathieson
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This recipe is perfect for a cold winter night.


Dipto Gaming
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The chicken pot pie was delicious, but the homemade puff pastry was a bit too much work for me. Next time, I'll use a store-bought crust.


Osthir alamin Khan
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This recipe is a keeper! I'll definitely be making this again.


Fred Boakye
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I've tried many chicken pot pie recipes, but this one is by far the best. The filling is creamy and flavorful, and the crust is flaky and golden brown.


Susan Carson
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This chicken pot pie was a hit with my family! The homemade puff pastry was the perfect finishing touch.