Individual Chicken Pot Pie with Puff Pastry

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I can't speak for Alton's puff pastry recipe, but the chicken pot pie filling is excellent. I think I would prefer a lower chicken-to-vegetable ratio - two carrots wasn't quite enough. The mushrooms were a tasty addition. This is a minor complaint, though...I was very pleased with how this turned out.

Instead of the suggested crust, I topped the filling with buttermilk biscuits (made from the Good Eats recipe, of course. This one is going into the regular rotation. It takes a while to prepare, but it's so much better than those salty, gloopy frozen things with the rubbery chicken chunks. *shudder*

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This is an awesome recipe! Due to time constraints, I tweaked it a bit. I substituted Whole Foods organic frozen pie crusts to create the dough for the tops of the ramekins, I also used small 8 oz. ramekins instead of 16 oz. ramekins. I baked four pies for 12 minutes at 425 degrees and they were PERFECT!!! The pie filling is soooo tasty! As a suggestion, you can make up the filing ahead of time and freeze it in serving size containers and freeze a container of precut pie crust discs for the tops and then make as needed for the kids!

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Yummy! Used left over roasted chicken and oregano instead of tarragon. Like an earlier review, would've preferred if the measurements were in Tbs vice ounces. Used 4 Tbs butter and 5 Tbs flour for the roux. Usually use equal amounts, but thought the pan looked "wet" from the mushrooms releasing their liquid. Needed to cook it a little longer for a thicker sauce. Will next time. Over all GREAT flavor!

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i love the puff pastry and I added more veggies of different varieties. Simply delicious as usual, all your recipes are :-

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Delicious! This recipe is fabulous. I used leftover turkey instead of chicken. I also didn't read the recipe close enough at the beginning, so I sauteed the turkey with the vegetables. I ended up taking it all out of the pan and making the sauce by itself. After the sauce thickened I added back in the vegetable and turkey mixture. I was lazy and used store bought puff pastry. Would definitely leave out the tarragon next time, but that is just a personal preference. My guests loved having their own individual pie.

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Absolutely fantastic, this came out the way I had hoped! Thank you Alton!

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If you have time to make the puff pastry from scratch, do it!! I've tried other recipes for making puff pastry but this one gave by far the best results for a home cook. It's really quite easy if you follow the instructions and its absolutely delicious.
The whole-wheat flour gives a really nice flavor and texture that is very different from the standard store-bought stuff.

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We loved this recipe. Ended up using store bought puff pastry, and I decreased the amount of tarragon (only like it in small amounts but it still turned out wonderfully. also, we didn't have the ramekins, so we put it all into a cast iron skillet. Still turned out great. Really good flavor.

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We enjoyed homemade pot pie, but I would definitely change up the flavor profile as I discovered that I am not a big fan of taragon (just personal preference. I cheated and bought puff pastry instead of making it myself. Also I never add the full amount of salt immediately, but just salt to taste since Alton sometimes likes things saltier than I do (yes I use Kosher salt.

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I love this recipe!!! We ate this 3 days in a row! lol

I did make a few changes though. I used olive oil to cook the chicken and saute the veggies in. You could also use pam to cook the chicken in.

I only added about 1/2-1 tsp of salt. ( i want good food, not salty food

I use PACIFIC NATURAL FOODS, ORGANIC FREE RANGE CHICKEN BROTH. 1 cup serving only has 15 calories, 0 fat, 0 cholesterol, 70mg of sodium, 1 carb and 2 protein. I use it in all my dishes that call for chicken broth. I love it!!!

I also added more veggies and i only used boneless skinless chicken breast.


I didn't make the pastry crust. I made homemade biscuits.