Alton Brown Chicken Pot Pie Recipe

This Alton Brown Chicken Pot Pie is a comforting and flaky dinner, which features a secret pinch of curry powder and a crisp puff pastry crust. It’s a scientifically perfected classic, ready in about 1 hour.

Alton Brown Chicken Pot Pie Ingredients

For the Filling

• 2 cups cooked chicken, cubed or shredded (rotisserie or poached)
• 1 quart (4 cups) chicken broth
• 4 tbsp unsalted butter
• 1 small yellow onion, chopped
• 2 ribs celery, chopped
• 2 carrots, peeled and chopped into rounds
• ½ cup all-purpose flour
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• ½ tsp curry powder (the secret ingredient)
• 1 cup frozen peas, thawed
• 1 cup frozen pearl onions, thawed (optional)

For the Crust

• 1 sheet frozen puff pastry, thawed
• 1 egg beaten with 1 tbsp water (egg wash)

How To Make Alton Brown Chicken Pot Pie

1. Preheat oven: Preheat the oven to 400°F (200°C).
2. Simmer veggies: In a medium saucepan, bring the chicken broth to a boil. Add the chopped carrots and celery. Cook for about 5–8 minutes until tender-crisp. Remove vegetables with a slotted spoon and set aside. Keep the broth hot.
3. Sauté aromatics: In a large Dutch oven or sauté pan, melt the butter over medium heat. Add the chopped onion and cook until translucent and soft, about 5 minutes.
4. Make the roux: Sprinkle the flour, salt, pepper, and curry powder over the onions. Cook, stirring constantly, for 2 minutes to cook out the raw flour taste. The mixture will be thick and paste-like.
5. Make the gravy: Slowly whisk in the hot chicken broth (that you cooked the veggies in). Whisk vigorously to prevent lumps. Simmer for 5 minutes until the sauce thickens to a gravy consistency.
6. Combine filling: Remove the gravy from the heat. Stir in the cooked chicken, the reserved carrots and celery, the peas, and the pearl onions.
7. Fill the dish: Pour the chicken mixture into a 2-quart casserole dish or 4 individual ramekins.
8. Top with pastry: Unfold the thawed puff pastry sheet on a lightly floured surface. Roll it out slightly to smooth the seams. Cut it to fit the size of your dish (or cut circles for ramekins). Place the pastry over the filling. Cut a few slits in the top to vent steam.
9. Bake: Brush the pastry generously with the egg wash. Bake for 25–35 minutes, or until the pastry is puffed and deep golden brown, and the filling is bubbling hot.
10. Cool: Let the pot pie cool for 10 minutes before serving to allow the filling to set slightly (it will be lava-hot).

Recipe Tips

• Curry Powder: Do not be afraid of the curry powder. It doesn’t make the pie taste like Indian food; ½ teaspoon simply adds a warmth and complexity that elevates the savory chicken flavor.
• Hot Broth: Adding hot broth to the roux (butter/flour) helps the sauce thicken faster and smoother than adding cold broth.
• Puff Pastry: Alton prefers puff pastry over pie crust because it is lighter and doesn’t get soggy on the bottom (since there is no bottom crust). Ensure the pastry is cold when it goes into the oven for maximum puff.
• Chicken: If you don’t have cooked chicken, you can poach raw chicken breasts in the broth in step 2 along with the vegetables, then remove and cube.

What To Serve With Alton Brown Chicken Pot Pie

This is a complete meal, but sides can lighten it up.

• Green Salad: A sharp vinaigrette salad is essential to cut the richness.
• Cranberry Sauce: A tart, fruity contrast.
• Roasted Broccoli: Simple and healthy.
• Mashed Potatoes: If you really love carbs (though the pie is filling).

How To Store Alton Brown Chicken Pot Pie

• Refrigerate: Store leftovers covered in the fridge for up to 3 days.
• Reheat: Reheat in a 350°F oven for 15 minutes to re-crisp the pastry. Microwaving will make the puff pastry chewy and soggy.
• Freeze: You can freeze the filling (without pastry) for up to 3 months. Thaw, top with fresh pastry, and bake.

Alton Brown Chicken Pot Pie Nutrition Facts

• Calories: 550kcal
• Protein: 24g
• Carbohydrates: 35g
• Fat: 32g
• Saturates: 12g
• Sugar: 4g
• Salt: 1.2g

Nutrition information is estimated per serving (based on 4 servings).

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