Individual Chicken Pot Pie with Puff Pastry - Alton Brown

Name: Individual Chicken Pot Pie with Puff Pastry - Alton Brown
Total time: 220 min
Ingredients: 10 ounces bread flour; 2 ounces whole wheat flour; 1 teaspoon fine kosher salt; 20 tablespoons (2 1/2 sticks) unsalted butter, cubed and frozen; 12 tablespoons ice water; 2 tablespoons vegetable oil, divided; 1 1/2 pounds chicken thighs and/or breast, skin and bone removed, cut into 1/2-inch cubes; 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 sliced 1/4-inch thick; 2 medium celery stalks, sliced 1/4-inch thick; 2 cloves garlic, minced; 1/2 teaspoon freshly 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 percent milk, room temperature; 8 ounces frozen green peas; 1 teaspoon chopped fresh thyme; 1 teaspoon chopped fresh tarragon; 1 large egg, beaten; 1 tablespoon water

altonbrown.com

Enjoy a classic comfort dish with Alton Brown's Individual Chicken Pot Pie, topped with flaky puff pastry.

View full recipe on altonbrown.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at altonbrown.com.

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Ingredients

10 ounces bread flour
2 ounces whole wheat flour
1 teaspoon fine kosher salt
20 tablespoons (2 1/2 sticks) unsalted butter, cubed and frozen
12 tablespoons ice water
2 tablespoons vegetable oil, divided
1 1/2 pounds chicken thighs and/or breast, skin and bone removed, cut into 1/2-inch cubes
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 sliced 1/4-inch thick
2 medium celery stalks, sliced 1/4-inch thick
2 cloves garlic, minced
1/2 teaspoon freshly 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 percent milk, room temperature
8 ounces frozen green peas
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh tarragon
1 large egg, beaten
1 tablespoon water