Alton Brown Chicken Pot Pie Recipe

This Alton Brown Chicken Pot Pie Recipe is a rich and savory classic, which includes buttery homemade crust and tender chicken with vegetables. It’s a restaurant-quality dish, ready in about 3 hours and 30 minutes.

Alton Brown Chicken Pot Pie Recipe Ingredients

Pastry Crust

• 10 ounces bread flour
• 2 ounces whole wheat flour
• 1 teaspoon fine kosher salt
• 20 tablespoons (2 1/2 sticks) unsalted butter, cubed and frozen
• 12 tablespoons ice water

Filling

• 2 tablespoons vegetable oil, divided
• 1 1/2 pounds chicken thighs and/or breast, skin and bone removed, cut into 1/2-inch cubes
• 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 sliced 1/4-inch thick
• 2 medium celery stalks, sliced 1/4-inch thick
• 2 cloves garlic, minced
• 1/2 teaspoon freshly 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 percent milk, room temperature
• 8 ounces frozen green peas
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh tarragon

Egg Wash

• 1 large egg, beaten
• 1 tablespoon water

How To Make Alton Brown Chicken Pot Pie

1. Make the crust dough: Combine flours and salt in a bowl and chill for 1 hour. Mound with frozen butter on a clean surface, cutting butter into flour. Add ice water a little at a time until dough barely holds together.
2. Fold and refrigerate dough: Shape into a rectangle and perform 4 folds using a rolling pin and bench scraper. Fold into a book shape, wrap in parchment, and refrigerate for 1 hour.
3. Cook the chicken: Heat 1 tbsp oil in a skillet over medium-high. Cook cubed chicken with 1 tsp salt for 5 minutes. Transfer to a bowl.
4. Cook vegetables: In the same pan, add remaining oil, then onion, mushrooms, carrots, celery, garlic, remaining salt, pepper, dried thyme, and tarragon. Cook 5 minutes.
5. Make the sauce: Add butter and stir in flour. Cook 1–2 minutes. Gradually whisk in broth, then milk. Simmer until thickened, about 3 minutes.
6. Add peas and chicken: Remove from heat and stir in peas, fresh herbs, and cooked chicken. Set aside.
7. Prepare oven and dough tops: Preheat oven to 425ºF. Roll out dough to 1/4-inch thickness and cut rounds 1/2 inch wider than ramekin tops.
8. Assemble the pies: Fill four 16-ounce ramekins with warm filling. Top with pastry rounds (egg wash side down), then brush tops with more egg wash.
9. Bake: Bake for 15 minutes, reduce heat to 400ºF, and bake 15–20 more minutes until golden and bubbly. Cool 10 minutes before serving.

Recipe Tips

• Can I make the dough ahead of time?
  Yes, the dough can be refrigerated up to 3 days or frozen up to 6 months.
• Can I use store-bought pastry?
  You can, but the homemade crust adds extra flakiness and flavor.
• How to avoid a soggy crust:
  Use chilled dough and bake on a parchment-lined sheet for airflow.
• Can I make this in a large dish?
  Yes, use a 9×13 baking dish and adjust pastry size accordingly.

What To Serve With Chicken Pot Pie

This hearty dish pairs well with:

• Garden salad with vinaigrette
• Roasted green beans or asparagus
• Crusty bread
• Sparkling apple cider

How To Store Chicken Pot Pie

Refrigerate: Cover and refrigerate for up to 3 days.

Reheat: Warm in a 350ºF oven until heated through.

Freeze: Freeze assembled but unbaked pies tightly wrapped for up to 2 months. Bake from frozen, adding 10–15 minutes to the bake time.

Chicken Pot Pie Nutrition Facts

• Calories: 720
• Fat: 42g
• Carbohydrates: 52g
• Protein: 35g
• Sodium: 980mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use rotisserie chicken instead?
Yes, just skip the step where you sauté the chicken and stir it in at the end.

Can I make this dairy-free?
Try using dairy-free milk and plant-based butter alternatives.

What if I don’t have ramekins?
You can use oven-safe bowls or bake in one large dish.

Can I freeze leftover filling?
Yes, cool completely and freeze in an airtight container for up to 3 months.

Try More Recipes:

• Alton Brown Sausage Gravy Recipe
• Alton Brown Pound Cake Recipe
• Alton Brown English Muffins Recipe