Individual Chicken Pot Pie with Puff Pastry

altonbrown.com

Culinatrix

Just a girl that likes to cook for two.

subheading: PASTRY CRUST:

10 ounces bread flour

2 ounces whole wheat flour

1 teaspoon fine kosher salt

20 tablespoons (2 ½ sticks) unsalted butter, cubed and frozen

12 tablespoons ice water

subheading: FILLING:

2 tablespoons vegetable oil, divided

1 ½ pounds chicken thighs and/or breast, skin and bone removed, cut into ½-inch cubes

2 ½ teaspoons kosher salt, divided

1 large yellow onion, chopped

8 ounces cremini mushrooms, sliced ¼-inch thick

2 medium carrots, peeled and sliced ¼-inch thick

2 medium celery stalks, sliced ¼-inch thick

2 cloves garlic, minced

½ teaspoon freshly ground black pepper

½ teaspoon dried thyme

½ teaspoon dried tarragon

4 tablespoons unsalted butter

3 ounces all-purpose flour

2 cups low-sodium chicken broth

1 ½ cups 2 percent milk, room temperature

8 ounces frozen green peas

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh tarragon

subheading: EGG WASH:

1 large egg, beaten

1 tablespoon water

subheading: Specialized Hardware:

12-inch cast-iron skillet

Bench scraper

Rolling Pin

4 (16-ounce) ramekins

Directions at altonbrown.com

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