Individual Chicken Pot Pie with Puff Pastry

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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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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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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.