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Individual Chicken Pot Pie with Puff Pastry Recipe

Individual Chicken Pot Pie with Puff Pastry

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Average Rating:

Total Reviews: 28

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  • on April 23, 2013

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    I've been making my own version of this using puff pastry for years and the puff pastry really makes it so I'm sure this recipe is great! For those of us who live alone dealing with the fact that the puff pastry doesn't keep so well in the fridge as leftovers, what I do is instead of putting it on the pie, I roll it out and cut it into whatever size squares I want and bake them and then just spoon the chicken mixture over how ever many squares I want. The other squares can be wrapped and left on the counter til the next day. It's not as pretty as topping a ramiken but it works way better as leftovers. To be honest I cheat and buy puff pastry dough instead of making it myself. Also, I've discovered that cheddar cheese in the chicken mixture is absolutely delicious!! It's definitely a recipe that people can taylor to their own likes, have fun!!

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  • on February 18, 2013

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    Instead of making individual pot pies, I opted to make a casserole version for my parents. It was AMAZING! This has to be my favorite recipe so far. Its creamy, full of vegetables, and the crust was delicious. I hope that my left over lunch tomorrow will be just as good!

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  • on January 11, 2013

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    Alton Brown nailed it. The flavor was incredible, among the top chicken pot pies I've ever had and it came out of my kitchen. This recipe is a great example of why I almost always search for Alton's recipes for a dish before trying any other, it's just a classic.

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  • on December 31, 2012

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    This is another great recipe from Alton Brown. If I'm pressed for time, I use Altons recipe for savory pate choux as a cruat instead of the pastry crust given here. i just pipe it in a spiral over top the filling 'till it caps off the ramekin. It's flaky and I think just as good as the pastry. Love you like the older brother I never had, Alton!

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  • on November 29, 2012

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    It was a fun dish to make. The main complaint I had about it was the crust was so buttery it made it almost greasy. I would have liked a little less butter to make a more crispy crust. Other than that the filling was delish and my boyfriend and his roommate couldn't get enough!

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  • on November 15, 2012

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    I'm sorry Alton I could only give you a 3. It was fantastic the first day. But I'm a single person and I put it in the fridge over night. This morning the crust was as hard as a rock. Do you have any suggestions for me?

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  • on November 12, 2012

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    Holy smokes this was amazing!!!! My very picky kids and husband loved it. It did seem like it would have too much liquid but I added more flour like the previous reviewers suggested and it was perfect. It made enough for tonight's meal and then I froze the left over filling to pull out for another night. I also used frozen puff pastry because, well I am just not that talented and I don't have that kind of time. Great recipe that I will use for years to come.

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  • on September 09, 2012

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    OH MY LAWD. This pie filling is like crack. The beau couldn't stop licking the spoon I used to mix the filling. I agree with other reviewers that the sauce was runny and needed more veggies.

    I used/substituted the following:
    1 1/2 lb chicken breast
    8oz white button mushrooms
    2-3 carrots
    3 celery stalks
    1/2 tsp dried parsley for the tarrgon
    1/4 tsp dried parsley/thyme for their fresh versions
    8 T flour (the sauce was too runny even with 5T and cooking it longer
    2c reduced sodium chicken broth by Pregresso
    no peas

    I also cheated and used store-bought crust because honestly, 3-4 hours of cooking is unrealistic. But even with all of my additions and changes it was SO GOOD.

    Oh and this made enough filling for a 9x9x4 casserole dish AND a 6x6x3. My beau and I will be gorging ourselves for the rest of this week.

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  • on April 20, 2012

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    5 Stars even tho made changes, but Alton Brown deserves the credit for flavoring of filling! Hubby has yearned for his Grandma's. He said flavor even beats her's! Love Alton Brown & Good Eats! Hubby does too!

    My changes - did cook & bake in 12" iron skillet.
    1. No Tarragon - didn't have any.
    2. Had bacon grease so used in place of 1 Tbsp oil.
    3. 10 pearl onions + 1/2 med. onion.
    4. 2 extra carrots & celery stalks.
    5. 2 teap. jarred minced garlic - had handy.
    6. half & half - open carton in fridge.
    7. 1 can peas, drained; had them so long!
    8. Boiled fresh whole chicken; used breast, legs, thighs. Browned chicken in bacon grease - yummy - I kept eating it!
    9. Didn't want to mess with crust, so covered top w/store bought refrigerator tube-type biscuits; were big ones & bottoms took long time to cook; next time will use thin ones; tented biscuits after browned; 35-40 minutes to get the bottoms done.

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  • on January 08, 2012

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    Tasty, Easy, Time Consuming, Modified Recipe - Like others I used store bought puff pastry but all the chopping still took some time. Made two batches and froze one. Reduced chicken to 1 lb/recipe, used half as many mushrooms, doubled the carrots and celery. Instead of a whole yellow onion used half and added 4 ozs of fresh pearl onions. Also substituted 1/2 c of white wine for 1/2 c of the chicken broth. Agree with other reviewers, took longer than stated for sauce to thicken. Suggest cooks taste the tarragon before adding it. I skipped it altogether and substituted a blend of sage, rosemary, celery seed and a little fresh parsley. Also agree with reviewer who translated ounces of butter and flour to 4 T of butter and 5 T of flour. That worked perfect. This is a very forgiving recipe, alter seasonings to taste. My family thought pearl onions were one of the best ingredients. They take slightly longer to cook down than regular onions, (maybe 2 more mins -- delicious!!

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