Chicken Pot Pie With Homemade Puff Pastry - Alton Brown |
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Prep Time: 1 Minutes Cook Time: 45 Minutes |
Ready In: 46 Minutes Servings: 4 |
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Transcribed from Good Eats episode 14x15. This calls for Scotch, or blitz, puff pastry, a much abbreviated and simplified version of the French classic; don't be intimidated! Ingredients:
10 ounces bread flour |
2 ounces whole wheat flour |
1 1/2 teaspoons kosher salt, processed in a spice grinder to yield 1 tsp fine salt |
10 ounces unsalted butter, cubed and frozen |
12 tablespoons ice water |
2 tablespoons vegetable oil, divided |
1 1/2 lbs boneless skinless chicken, cut into 1/2-inch cubes (thighs and or or breasts) |
2 1/2 teaspoons kosher salt, divided |
1 large yellow onion, chopped |
8 ounces cremini mushrooms, sliced 1/4-inch thick |
2 medium carrots, peeled and cut into 1/4-inch thick slices |
2 medium celery ribs, cut into 1/4-inch thick slices |
2 garlic cloves, minced |
1/2 teaspoon fresh ground black pepper |
1/2 teaspoon dried thyme |
1/2 teaspoon dried tarragon |
4 tablespoons unsalted butter |
3 ounces all-purpose flour |
2 cups low sodium chicken broth |
1 1/2 cups 2% low-fat milk, at room temperature |
1/2 lb frozen green pea |
1 teaspoon freshly chopped thyme |
1 teaspoon freshly chopped tarragon |
1 large egg, beaten |
1 tablespoon water |
Directions:
1. In a zip-top bag, combine bread flour, whole wheat flour, salt and butter. Place in freezer for 1 hour.
2. Place a 10-12 cast iron skillet over high heat. Add 1 tbsp vegetable oil. When it shimmers, cook chicken pieces (in batches, if necessary to avoid crowding) along with 1 tsp kosher salt. When cooked through but not browned, transfer to a large bowl and set aside.
3. Return pan to heat, but reduce to medium. Add another 1 tbsp oil, then add onions, mushrooms, carrots, celery and garlic, as well as 1 1/2 tsp kosher salt, black pepper, dried thyme and dried tarragon. Cook, stirring often, until onions are wilted, about 4 minutes. Add butter. When melted, sprinkle over flour and stir well for 1-2 minutes to cook out the raw-flour taste. Slowly stir in chicken broth and milk. Bring to a simmer and cook 3 minutes until thickened.
4. Off heat, return chicken to sauce, along with peas, fresh thyme and fresh tarragon. Place a large flat lid on top of the skillet and set aside.
5. Dump the flour-butter mixture onto a clean counter. Using a bench scraper, chop into the mixture until the butter is reduced to the size of peas. Sprinkle ice water over the mixture 1-2 tbsp at a time, then fold in with bench scraper. Once 8-10 tbsp of water is incorporated, and the flour is starting to form clumps, scrape the mixture together into a 4 square pile, and start whacking it with a rolling pin, until it forms a 12x4 rectangle. Fold in thirds and repeat. If the butter starts to feel soft, place a baking sheet (which you previously stored in the freezer) on top, then place ice packs or zip-top bags of ice on the sheet pan, for 5-6 minutes, until it firms up again.
6. After 4 repeats of the letter fold above, the last will be a book fold - fold both ends into the center, then fold in half at the resultant seam. Wrap tightly in parchment paper and refrigerate 1 hour.
7. Preheat oven to 425°F.
8. Set 4 16-ounce souffle dishes or onion soup crocks on a baking sheet. Beat together egg wash and have standing by. Cut dough in half; roll one piece out to about 1/4 thick, using bench flour as necessary to avoid sticking. Find a pot lid a little wider than your dishes and use it to trace out two circles from the dough; repeat with the other piece. Brush each disk with egg wash.
9. Fill dishes almost to the top with chicken mixture. Top each with a disk of dough, egg wash side down. Brush the exposed tops with more egg wash. Bake in preheated oven 15 minutes, then rotate pan 180°, lower heat to 400F and cook another 15-20 minutes until tops are deep brown and crispy. Cool on a rack 10-15 minutes before serving.
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