There are very few things that say comfort food like a chicken pot pie. I go for the classic combination with chicken, peas, carrots and a parsnip for flare, in a rich creamy white sauce that is made with fresh thyme and parsley. The whole thing is draped in a crust of homemade puff pastry. It is this last detail that transforms this bastion of Americana into something utterly sublime. The mille feuilles (thousand leaves) of pastry are baked as a golden brown crown that adds the flaky contrast to the creamy stew below. Seriously folks, it got me mother of the year status in my house! 😉
Puff pastry is the ultimate dough in any home or professional kitchen. One that is not at all difficult to make, but it requires some of your time and a bit of your patience. The store bought version may be convenient but it will leave you feeling lackluster, while the homemade dough will make you weep. In order to get the flaky puff that gives this dough its name, you must diligently “laminate” layers of dough with layers of butter, about one thousand in all. It is the butter that create steam as the dough bakes, which causes all the layers to separate into a flaky crust. Once you work with and taste the pastry you will understand why it is worth every moment that goes into its preparation. I make a batch that will easily prepare pot pie for dinner, a napoleon for dessert and flaky caramelized palmier to dip into my morning coffee. Or, the dough can be frozen for a month.
Do you have pie questions or need to troubleshoot your recipe? Check out my guide on how to make pie crust.
I’ve made several pot pie recipes and this time I tried one from Christopher Kimball’s latest kitchen tome The Cook’s Country Cookbook. It is a very simple and fast recipe that makes a chicken pot pie worthy of my puff pastry. I baked it in these fabulous individual red Le Creuset Stoneware Heart Ramekin with Cover.
Puff Pastry by Zoë
Dough layer:
2 ounces (1/2 stick) soft unsalted butter
2 1/2 cups (11 1/2 ounces) all-purpose flour
1 cup (3 3/4 ounces) cake flour
1 teaspoon kosher salt
1 cup cold water
Butter layer:
1 pound (4 sticks) soft unsalted butter – not so soft that the stick can’t old its shape when picked up.
2 tablespoons all-purpose flour
1 teaspoon salt
1. Make the dough by putting the 2 ounces of butter, flours, salt and water into your Stand Mixer
with the Dough Hook
2. Press the dough out onto a sheet of parchment or a Silpat. Cover with plastic wrap and refrigerate for 30 minutes.
3. While the dough is chilling prepare the butter layer. Mix together the 1 pound of butter, 2 tablespoons of flour, and salt until very smooth. there should be no hard lumps of butter.
4. Once the dough is chilled Roll it out into a large rectangle that is 1/8-inch thick, about 12×18-inches. Spread the butter over 2/3 of the dough with an Offset Spatula. Be sure to leave about 1/2-inch border around the butter.
5. Now you need to “lock in” the butter, so that it won’t leak out of your dough while you are working with it. Fold the 1/3 of dough that has no butter over the middle 1/3.
6. Fold the last 1/3 of the dough over the middle again. Press the edges shut, to lock in the butter.
7. Place the dough back onto the tray and cover with plastic wrap. refrigerate for 20-30 minutes. You should check after 20 minutes to make sure the butter is not getting too hard.
8. Take the dough from the refrigerator and roll it out to the 12×18-inch rectangle again on a lightly floured surface. Be sure that you are careful not to squeeze the butter out of the ends of the dough. In fact, you want to avoid the edges as much as possible as you are rolling.
9. Before you begin folding the dough brush the excess flour off of the dough with a Pastry Brush.
10. You are going to fold the dough in thirds again, like a letter. Start with one end and fold it over the middle section. Brush off the excess flour. Fold over the other side.
11. Gently roll the dough out a little bit so that the layers will chill faster when you stick it back into the refrigerator. Sometimes you can roll it quite a bit and others the butter is too soft or hard or the dough is resisting. If the dough is resisting, give up and cover it with plastic.
12. Now you have completed your first “turn” of the dough and you need to mark it as such. It is traditional to make an indentation in the dough, either with your finger or the blunt backside of a knife. If you are using parchment paper you can mark the turns right on the paper.
You need to repeat steps 7-12 a total of 5 more times, you will have 6 full turns by the end. As the layers of butter get thinner and thinner the time needed between turns in the refrigerator gets shorter. By the final turn you will only need to let it rest for about 10-15 minutes. If your dough is behaving well, you may even get 2 turns in one go. Don’t rush the dough, it is best to keep the dough chilled.
Now your dough is ready to use or freeze.
To make and bake the Pot Pie:
Preheat oven to 425 degrees.
Use the pot pie recipe of your choice.
Cut the puff pastry dough in half. Roll out one half until it is 1/8-inch thick. Wrap and refrigerate or freeze the other piece of dough. It will last in the refrigerator or about 3-5 days, frozen it will last for a month.
If you are using the heart shaped baking dishes you can measure the outside of the lid and that will give you the right size dough. For any dish without a lid you need to measure the dish and make sure the dough measures about a 1/4-inch wider than the dish on all sides. As the dough bakes it will rise quite a bit and shrink in width. BTW-you will not use the lids for baking this!
Fill the baking dish with your filling, nearly to the top, but not quite.
Top with the dough. Tuck it into the pot so that it isn’t hanging over the edges.
Bake for 20-30 minutes or until the sauce is bubbling and the pastry is a golden brown.
Enjoy!
Oh my gosh! These dishes are TOO CUTE! I can’t wait to try this recipe – potpie is my hubby’s favorite. I make it for his birthday every year, and this is just in time for his big day, April 18! Thanks for sharing!
I love anything Le Creuset! The baking dish is so cute.
And the pot pie looks DELICIOUS!
I have wanted to make my own puff pastry for a while, just seems like I never have time! your pot pie looks delicious!
What darling little pots! Of course, I’d love to have one. You’ve made it look especially delicious with that yummy pot pie in it – one of my favorite all-time dishes!
What a great looking potpie! I ‘m having great fun working my way through your ABI5M cookbook – my family thanks you every day!
I wouldn’t turn down 1 of those cute little red ramekins with a lid. ;o}
That looks so delicious! My boys would love it. My mom’s a good cook, but I’d really like to give a heart dish to my grandmother for Mother’s day. She’s a wonderful woman and a wonderful cook too!
What a wonderful little dish! Count me in please.
This looks delicious & Pot Pie is one of my favorite foods. This is the first time I’ve really been tempted to try puff pastry – you’ve made it look easy! I’ll let you know how it turns out.
I looooove pot pie. One of my fondest memories from my childhood, Grandma’s chicken pot pie.
The little red ramekins are too cute!! love them.
I would love to win the bakeware so that I could make the potpie FOR my mom! Thank you for the opportunity 🙂
I’ve always wanted to make my own puff pastry, but the butter just scared me off! Maybe if I could win the ramekin I’d give it a try though. =)
What a fabulous darling cookware. Would love to have one. thanks
your pot pie is too cute! love the red ramekin!! and with a lid?! even better!! 🙂
That is the most adorable LeCruset I’ve seen! Your pot pie looks amazing…The dough looks perfect!!!
yum! I love chicken pot pie. I remember as a kid my mom would make it for me and my brother in blue ceramic mugs. I miss those days! I’ll have to recreate it with this recipe. I have all the ingredients on hand 🙂
Those heart ramekins are adorable though! It would be awesome to make some pot pie for her in one of them! Please put me in the running!
Who wouldn’t want one of those sweet little hearts!Does it come filled with a personal pot pie?
This is so generous of you!
What a clever idea !! Heart shaped pot pies… So homey and warming.
I would love to get one to show my love to my family
Looks delicious!
These pot-pies look *fantastic*!!! I love making homemade pot pies for my husband and daughter and I will have to try out your recipe! Also, the heart ramekin is adorable. I know my Mom (or my little girl) would love to have their pot-pie served up in one of these little cuties! Thanks for a wonderful post!
This reminds me of making puff pastry 30 years ago for a vol-au-vent for our parents. It was wonderful but I had much more patience (and energy) back then. Now, I’m afraid my puff pastry comes from the supermarket. But good luck if you try this. The difference is amazing.
Wow, there’s something very calming about moving from the beginning to the end of Puff Pastry. Kinda like a comfy AND delicious blanket!
delish!! and the dish–too cute!
I have coveted these ramekins for years! I’d love the chance to win one.
I’ve made many pot pies in my lifetime (86 and counting) but never in such a cute ramekin. And I agree that Mac n Cheese would also be great bake in one. That has to be one of my husband’s favorite meals.
Pot Pies and Mac n Cheese and Tuna Casserole – grew up on these and they still are at the top of my favorites list. I’ve done pot pies with savory pie crust but not the puff pastry – need to try that next. Hmmm all three would be good in that heart pot 🙂 mmmmmm