Individual Chicken Pot Pie with Puff Pastry

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This recipe has great flavor and texture, but how can it not be based on the amount of Calories, Fat and Sodium? Alton is one of my favorite Food Network personalities. That being said, during this episode of Good Eats, Alton tosses out a frozen pot pie, balking at it, mentioning how loaded in fat and the 770mg sodium they are, as if to imply that his chicken pot pie is a healthier version. It’s certainly not a healthier alternative. For 4 servings, (with unsalted butter and low-sodium chicken broth each pie still contains a whopping 2475 mg of sodium and over 1,400 calories, exceeding our DAILY recommended sodium intake. Don't get me wrong, I don't come to Food Network for the Heart Healthy Recipes. I come here for the delicious recipes. However, Alton made a point to balk at that frozen pot pie, pointing out that it's excess calories and fat and sodium, which probably leads many viewers to think this is a "healthier" version than the frozen one he berated.

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Absolutely delicious meal. Flaky crust and the taragon makes for a wonderful taste. I purchased the episode from itunes to follow along and everything went beautifully. Thanks Alton

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We just finished having this dish for supper, and were happy enough with it to leave a glowing review. We did not have four individual ramekins, so we made it in a large ceramic stew bowl with store-bought puff pastry. We loved the complex taste offered by the different spices !!
We used Yukon Gold potatoes instead of peas and blanched all of the vegetables ahead of time as I saw in another Chicken Pot Pie recipe. Everything was perfect, except the sauce was a little wet.
Our one comment is the flour should be measured by cups and Tablespoons as that is the normal measure for dry ingredients. Overall easy to make, but we had to add more flour mixed with Pot Pie Liquor to thicken it. Even with that I still rate it a 4-star recipe. We will make it again, but add less liquid to have a thicker stock.
I always look for recipes by Alton Brown on Food Network, because I like his style of teaching us how a recipe's components are supposed to work together. Thanks, Alton.

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The fresh tarragon in this recipe MAKES it. Homemade puff pastry? Not happening. I substituted several layers of phyllo dough with grapeseed oil sprayed between the layers, and it was fine, but next time I'll make a basic bread dough to go on top. The magic of this recipe was the filling, not the topping. This one is going into our regular rotation. Healthy but very satisfying.

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Absolutely fantastic crust! The filling is also very good. Highly recommend and not that difficult.

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loved it! made it as a whole pie instead of individuals, and i used store bought puff pastry dough (gasp!. turned out quite lovely : this dish will become a staple in our house!

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Wonderful!! I didn't have tarragon on hand so I used some sage along with the thyme and I used store bought puff pastry since I didn't have time to make my own. Definitely a keeper!

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It's so delisious!!!!