Individual Chicken Pot Pie with Puff Pastry

Name: Individual Chicken Pot Pie with Puff Pastry
Prep time: 3 h 40 min
Cook time: 3 h 40 min
Total time: 3 h 40 min
Yield: 4
Cuisine: Global
Ingredients: 355 milliliters 2 percent milk, room temperature; 1 teaspoons freshly ground black pepper; 283 grams bread flour; 283 grams unsalted butter, cubed and frozen; 2 mediums carrots, peeled and cut into 1/4-inch thick slices; 2 mediums celery stalks, cut into 1/4-inch thick slices; 680 grams chicken thighs and/or breast, skin and bone removed, cut into 1/2-inch cubes; 227 grams cremini mushrooms, sliced 1/4-inch thick; 1 teaspoons dried tarragon; 1 teaspoons dried thyme; 1 large egg beaten; 85 grams all-purpose flour; 2 cloves garlic, minced; 12 Tbsps ice water; 1 teaspoon fine kosher salt; 3 teaspoons kosher salt, divided; 473 milliliters low-sodium chicken broth; 227 grams frozen green peas; 1 teaspoon freshly chopped tarragon; 1 teaspoon freshly chopped thyme; 57 grams unsalted butter; 2 Tbsps vegetable oil, divided; 1 Tbsp water; 57 grams whole wheat flour; 1 large yellow onion, chopped

You can never have too many main course recipes, so give Individual Chicken Pot Pie with Puff Pastry a try. One portion of this dish contains roughly 62g of protein, 86g of fat, and a total of 1418 calories. This recipe serves 4. This recipe covers 49% of your daily requirements of vitamins and minerals. 23 people found this recipe to be flavorful and satisfying. Head to the store and pick up garlic, flour, celery stalks, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 3 hours and 40 minutes. If you like this recipe, you might also like recipes such as Individual Puff Pastry Chicken Pot Pies, Individual Puff Pastry Beef Pot Pies, and Individual Puff Pastry Beef Pot Pies.

Instructions

Position an oven rack in the middle of the oven and preheat to 425 degrees F.

Equipment you will use

Oven

Place 1 tablespoon vegetable oil into a 10-inch cast-iron skillet and set over high heat until it shimmers.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Whole Chicken

Salt

Remove the chicken from the skillet and set aside in a medium bowl.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Bowl

Decrease the heat to medium and heat the remaining tablespoon vegetable oil in the skillet until it shimmers.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Dried Tarragon

Black Pepper

Dried Thyme

Mushrooms

Carrot

Celery

Garlic

Onion

Salt

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.

Ingredients you will need

Chicken Broth

Butter

All Purpose Flour

Sauce

Milk

Remove the skillet from the heat and stir in the peas, thyme, tarragon, and reserved chicken. Cover and set aside.

Ingredients you will need

Tarragon

Whole Chicken

Thyme

Peas

Equipment you will use

Frying Pan

Combine the bread flour, whole wheat flour, and salt in a medium mixing bowl.

Ingredients you will need

Bread Flour

Salt

Equipment you will use

Mixing Bowl

Place in the freezer for 1 hour.

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.

Ingredients you will need

Almonds

Butter

All Purpose Flour

Equipment you will use

Dough Scraper

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.

Ingredients you will need

Water

Dough

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Dough Scraper

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.

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Rolling Pin

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.

Ingredients you will need

Dough

Equipment you will use

Dough Scraper

Rolling Pin

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.

Ingredients you will need

Wrap

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Baking Paper

Rolling Pin

Combine the beaten egg and water in a small dish and set aside.

Ingredients you will need

Water

Egg

To build the pie: Divide the warm filling into 4 (16-ounce) ramekins and place on a half sheet pan lined with parchment paper.

Equipment you will use

Baking Paper

Ramekin

Frying Pan

Remove the puff pastry from the refrigerator. Divide in half. Return one half to the refrigerator.

Ingredients you will need

Puff Pastry Sheets

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.

Ingredients you will need

Dough

All Purpose Flour

Roll

Equipment you will use

Pizza Cutter

Ramekin

Knife

Brush each dough round with egg wash and place egg washed-side down onto the top of each filled ramekin.

Ingredients you will need

Dough

Egg

Equipment you will use

Ramekin

Brush the top of the pastry with egg wash.

Ingredients you will need

Egg

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.

Ingredients you will need

Crust

Equipment you will use

Oven