Chicken Pot Pie with Homemade Puff Pastry Alton Brown
Discover the ultimate comfort food with Alton Brown's Chicken Pot Pie with Homemade Puff Pastry—a dish that transforms classic flavors into a gourmet delight. This recipe combines tender, shredded chicken breast, vibrant vegetables like carrots, celery, and peas, and a luxuriously creamy thyme-infused sauce, all nestled under a flaky, buttery puff pastry made entirely from scratch. With step-by-step instructions for crafting your own golden crust, this recipe elevates traditional chicken pot pie into a culinary masterpiece. Perfect for cozy family dinners or an impressive dish for guests, this savory pie promises rich, hearty flavors in every bite.
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Recipe Information
Ingredients
- 2 cups Chicken breast, cooked and shredded
- 1 cup Carrots, diced
- 1 cup Celery, diced
- 1 cup Frozen peas
- 6 tablespoons Unsalted butter
- 5 tablespoons All-purpose flour
- 3 cups Chicken broth
- 0.5 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Fresh thyme leaves
- 2.5 cups All-purpose flour (for puff pastry)
- 1 cup Unsalted butter, diced and chilled (for puff pastry)
- 0.5 teaspoon Salt (for puff pastry)
- 0.75 cup Ice water
- 1 unit Egg, beaten (for egg wash)
Instructions
To make the puff pastry, combine 2.5 cups all-purpose flour and 0.5 teaspoon salt in a large mixing bowl.
Add 1 cup diced and chilled unsalted butter to the flour. Using a pastry cutter or your hands, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
Gradually add 0.75 cup ice water, a tablespoon at a time, mixing gently until the dough just comes together. Do not overmix.
Wrap the dough in plastic wrap and refrigerate for at least 60 minutes.
Preheat the oven to 400°F (200°C).
In a large skillet over medium heat, melt 6 tablespoons unsalted butter. Add 5 tablespoons all-purpose flour and whisk continuously to form a roux, cooking for 1 to 2 minutes.
Slowly pour in 3 cups chicken broth while whisking constantly to avoid lumps. Cook until the mixture thickens slightly, about 3 to 5 minutes.
Stir in 0.5 cup heavy cream, 1 teaspoon salt, 0.5 teaspoon black pepper, and 1 teaspoon fresh thyme leaves.
Add the cooked and shredded chicken, 1 cup diced carrots, 1 cup diced celery, and 1 cup frozen peas to the sauce. Stir to combine and remove from heat.
Transfer the filling to an 8x8-inch baking dish or individual ramekins.
Roll out the chilled puff pastry dough on a lightly floured surface to about 1/8-inch thickness. Cut it to fit over your baking dish or ramekins.
Place the pastry over the filling and press the edges to seal. Trim any excess dough.
Brush the top of the pastry with 1 beaten egg to create a golden crust.
Cut small slits in the pastry to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until the pastry is golden brown and puffed. Let cool for 5 minutes before serving.
Nutrition Facts
Calories |
869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 32.9 g | 165% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 930 mg | 40% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 4.2 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 652 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
