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    You are in: Home / Recipes / Chicken Pot Pie With Homemade Puff Pastry - Alton Brown Recipe
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    Chicken Pot Pie With Homemade Puff Pastry - Alton Brown

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hr 15 mins

    45 mins

    DrGaellon's Note:

    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!

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    Units: US | Metric

    Pastry Crust


    Egg Wash

    • 1 large egg, beaten
    • 1 tablespoon water


    1. 1
      In a zip-top bag, combine bread flour, whole wheat flour, salt and butter. Place in freezer for 1 hour.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.
    7. 7
      Preheat oven to 425°F.
    8. 8
      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.
    9. 9
      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.

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    Nutritional Facts for Chicken Pot Pie With Homemade Puff Pastry - Alton Brown

    Serving Size: 1 (852 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1489.2
    Calories from Fat 774
    Total Fat 86.0 g
    Saturated Fat 47.6 g
    Cholesterol 345.9 mg
    Sodium 2179.0 mg
    Total Carbohydrate 117.6 g
    Dietary Fiber 10.5 g
    Sugars 17.2 g
    Protein 68.2 g

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