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Honey Butter

Course: Sauces & Condiments
Keyword: Breakfast, Brunch, Honey Butter

Honey Butter

ACTIVE TIME: 15 minutes
TOTAL TIME: 17 minutes
Yield: 2
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  • 1 pound (4 sticks) butter
  • 1/4 cup honey
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
ACTIVE TIME: 15 minutes
TOTAL TIME: 17 minutes
Yield: 2

Procedure

  • Cut the butter into chunks.
  • Place butter into the bowl of a stand mixer fitted with the whisk attachment and beat at low speed. Increase the speed to medium and add the honey, cinnamon, and vanilla extract, and beat until well combined, 5 to 7 minutes. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log and refrigerate for at least 2 hours.

Slacker Jacks

 

Course: Sweets
Keyword: Candy, Game Day, Hacks, Slacker Jacks, Snacks

Slacker Jacks

ACTIVE TIME: 10 minutes
TOTAL TIME: 1 hour 20 minutes
Yield: 4 quarts
Photo by Lynne Calamia
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  • 3 quarts popped popcorn
  • 1 cup salted peanuts
  • 8 tablespoons unsalted butter
  • 2 cups dark brown sugar
  • 1/4 cup dark corn syrup
  • 1/2 teaspoon pure vanilla extract

Specialized Hardware

Candy/fry thermometer
ACTIVE TIME: 10 minutes
TOTAL TIME: 1 hour 20 minutes
Yield: 4 quarts

Procedure

  • Heat oven to 250ºF.
  • Grease a sheet pan with nonstick spray and line with parchment paper. Spray the parchment paper with nonstick spray as well and set aside.
  • Combine the popcorn and peanuts in a large mixing bowl. Set aside until ready to use.
  • Melt the butter in a medium saucepan over medium heat. Add the brown sugar, corn syrup, and vanilla, and stir until combined. Heat the mixture until it reaches 250ºF on a candy/fry thermometer, approximately 10 minutes.
  • Pour the syrup over the popcorn and peanuts and stir with a silicone spatula to combine. You will need to work quickly because the syrup hardens rapidly. Spread the mixture onto the prepared sheet pan and bake in the oven for 1 hour. Cool completely.
  • Break into pieces and serve immediately or store in an airtight container for 2 to 3 days.

Daiquiri

 

Course: Drinks
Keyword: Cocktails, Daiquiri, Drinks, Rum

Daiquiri

ACTIVE TIME: 10 minutes
TOTAL TIME: 1 hour 10 minutes
Yield: 1 cocktail
This smooth and classic rum daiquiri recipe has a sweet and sour punch from homemade simple syrup and freshly squeezed lime juice. It's an instant trip to the tropics.
This recipe first appeared in Season 9 of Good Eats.
Photo by Lynne Calamia
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Simple Syrup

  • 2 cups sugar
  • 1 cup water

Daiquiri

  • 2 cups crushed ice, plus extra for chilling the glass
  • 2 fluid ounces light rum
  • 1 fluid ounce freshly squeezed lime juice, strained of pulp
  • 1/2 fluid ounce simple syrup
ACTIVE TIME: 10 minutes
TOTAL TIME: 1 hour 10 minutes
Yield: 1 cocktail

Procedure

Simple Syrup

  • Place the sugar and water into a small saucepan over high heat. Bring to a boil. Decrease the heat to medium and cook, stirring occasionally, until the sugar is completely dissolved, 3 to 5 minutes. Remove from the saucepan and allow to cool completely. Syrup can be stored in an airtight container in the refrigerator for up to a month.

Daiquiri

  • If your glass is not chilled, do so by placing some crushed ice in it and set it aside while you prepare the cocktail.
  • Place the 2 cups of crushed ice into a cocktail shaker. Pour the rum, lime juice, and simple syrup over the ice, cover, and shake well. Remove the ice from your serving glass and strain the drink into it. Serve immediately.

Paella

 

Course: Mains
Keyword: Chicken, Meat, Paella, Spanish

Paella

ACTIVE TIME: 1 hour 15 minutes
TOTAL TIME: 1 hour 30 minutes
Yield: 6 servings
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  • 1 pound tomatoes
  • 9 cups low-sodium chicken broth
  • 3 cups short- or medium-grain rice
  • 20 threads saffron
  • 2 sprigs rosemary, leaves stripped from sprigs
  • 3 teaspoons kosher salt, divided
  • 1 teaspoon smoked sweet paprika
  • 2 tablespoons olive oil
  • 3 pounds chicken thighs and legs, bone-in, skin-on
  • 8 ounces fresh green beans, trimmed and halved
  • 1 cup chopped red bell pepper
  • 1/2 cup chopped green bell pepper
  • 2 cloves garlic, minced

Specialized Hardware

Chimney starter
4 pounds natural lump charcoal
15-inch carbon-steel paella pan
ACTIVE TIME: 1 hour 15 minutes
TOTAL TIME: 1 hour 30 minutes
Yield: 6 servings

Procedure

  • Spritz 4 to 5 pieces of newspaper with vegetable oil and put in the bottom of a charcoal chimney starter. Fill the chimney with half of the charcoal and light the newspaper.
  • When the charcoal is lightly covered with gray ash, carefully pour onto the bottom grate of a kettle grill and spread evenly. Top with the remaining unlit charcoal, spreading evenly so as not to suffocate the lit charcoal. Set the second grate in the kettle and cover until ready to cook.
  • Meanwhile, halve the tomatoes and remove the seeds to a fine-mesh strainer set over a small bowl to catch the juice. Grate the seeded halves on the large hole side of a box grater and discard the skins. Combine the reserved juice and grated tomato and set aside.
  • Warm the chicken broth in a kettle or 4-quart saucepan over high heat until it reaches 200ºF. Remove the broth from the heat and cover to keep warm.
  • Combine the rice, saffron, rosemary, 1 teaspoon of the salt, and paprika in a small mixing bowl.
  • Heat the olive oil in the paella pan on the prepared grill. Season the chicken on all sides with the remaining 2 teaspoons of salt. Once the olive oil shimmers, add the chicken and cook until golden brown on both sides, 5 to 6 minutes per side. Move the chicken to the outer edges of the pan. Add the green beans, red bell pepper, green bell pepper, and garlic to the center of the pan and cook until they begin to soften and darken in color, 2 to 3 minutes. Add the tomatoes and their juice and cook until most of the liquid has dissipated and the tomatoes thicken and darken, 4 to 5 minutes.
  • Add the rice mixture to the center of the pan and cook, stirring constantly for 1 minute.
  • Redistribute the chicken pieces on top of the rice. Add 4 cups of the warm chicken broth and stir to distribute the rice evenly in the pan, making sure that all rice is completely submerged in liquid. From this point forward, do not stir the paella. When all of the liquid is absorbed and the rice appears dry, 8 to 9 minutes, add an additional 4 cups of broth. Continue to cook, without stirring, until the liquid is absorbed, another 8 to 9 minutes. The rice should be firm to the bite and the grains have a tiny white dot in the center. Add the remaining cup of broth, as needed, until the rice is cooked through. Watch the fire to make sure it is heating evenly and adjust the pan to prevent uneven cooking.
  • Remove the pan from the heat, cover with a tea towel, and rest for 15 minutes before serving.

Chips and Fish

 

Course: Mains
Keyword: British, Chips and Fish, Comfort Food, Fried, Seafood

Chips and Fish

Beer-battered fish and chips in parchment paper-lined basket.
ACTIVE TIME: 40 minutes
TOTAL TIME: 55 minutes
Yield: 4 servings
Visit an English pub without leaving your kitchen with this classic recipe for crisp chips and brown beer-battered fish.
Although flavorings and batters have their place, good fish and chips is really about technique, specifically temperature control. Oh, and don't forget about the malt vinegar.
This recipe first appeared in Season 2 of Good Eats and was updated in Season 1 of Good Eats: Reloaded.
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For the Chips

  • 2 large (12-ounce) Russet potatoes, scrubbed and rinsed
  • Kosher salt, whizzed in a food processor

For the Fish

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • Dash Old Bay seasoning
  • 1 cup brown beer, cold
  • 3 quarts safflower oil
  • 1 1/2 pounds firm-fleshed white fish (cod, pollock, haddock, or halibut), cut into 1-ounce strips
  • Cornstarch, for dredging
  • Malt vinegar, for serving

Specialized Hardware

Mandoline
5-quart Dutch oven
Candy/fry thermometer
Salad spinner
Spider strainer
Beer-battered fish and chips in parchment paper-lined basket.
ACTIVE TIME: 40 minutes
TOTAL TIME: 55 minutes
Yield: 4 servings

Procedure

  • Heat oven to 200ºF.
  • Run the potatoes through a mandoline or V-slicer with a thick julienne or fry blade. As you cut, move the fries to a large container and submerge in cold water.
  • Whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning in a medium mixing bowl. Slowly whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. The batter can be made up to 1 hour ahead of time.
  • Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320ºF on a candy or fry thermometer.
  • Drain the potatoes in the colander insert of a salad spinner, then spin to remove as much water as possible. When oil reaches 320ºF, submerge the potatoes in the oil. Working in small batches, fry until the potatoes are pale and floppy, 2 to 3 minutes. Using a spider strainer, remove the potatoes from the oil to a wire rack set over a paper towel-lined half sheet pan.
  • Increase the temperature of the oil to 350ºF. While the oil is heating, put the cornstarch in a pie pan and dredge the fish in the cornstarch, tapping off the excess. When the oil hits 350ºF, dip the fish in the batter and ease into the oil. Don't crowd the pan. When the batter is set on one side, turn the fish over and cook until golden brown and delicious, about 2 minutes. Remove the fish to another wire rack set over a paper towel-lined half sheet pan. Move the pan to the oven to keep the fish warm.
  • Once all the fish is fried, boost the oil temperature to 375°F. Working in small batches, refry the potatoes until crisp and golden brown, about 2 to 3 minutes. Drain on the same draining rig you rested them on after the first fry.
  • Season fish and fries with salt and sprinkle with vinegar. Consume.

Lamb Tikka Masala

 

Course: Mains
Keyword: Gluten-Free, Grill, Indian, Lamb Tikka Masala, Meat

Lamb Tikka Masala

ACTIVE TIME: 1 hour 15 minutes
TOTAL TIME: 1 hour 45 minutes
Yield: 6
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Garam Masala

  • 2 tablespoons cardamom seeds
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon brown mustard seeds
  • 2 tablespoons black peppercorns
  • 20 cloves
  • 1 dried arbol chile stemmed, seeded, and crumbled
  • 1 (2 1/2-inch) cinnamon stick, broken in half
  • 1 teaspoon freshly grated nutmeg

Lamb Tikka Masala

  • 2 tablespoons garam masala, divided
  • 2 teaspoons kosher salt, divided
  • 1/2 teaspoon toasted, ground cumin
  • 1/2 teaspoon toasted, ground coriander
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 pounds lamb leg sirloin, trimmed and cut into 1-inch cubes
  • 1 cup plain whole milk yogurt
  • 1/4 cup vegetable oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 medium serrano chile, seeded and minced
  • 1 (28-ounce) can diced tomatoes
  • 1 cup coconut milk
  • Fresh mint or cilantro leaves

Specialized Hardware

Coffee/spice grinder
Chimney starter
4 pounds natural lump charcoal
Metal skewers
ACTIVE TIME: 1 hour 15 minutes
TOTAL TIME: 1 hour 45 minutes
Yield: 6

Procedure

Garam Masala

  • Combine all of the seeds, peppercorns, cloves, chile, and cinnamon in an 8-inch cast-iron skillet over medium-high heat. Cook, moving the pan constantly, until you smell the cumin toasting, 3 to 4 minutes. Remove the mixture to a plate and spread out to cool for 5 minutes.
  • Once cool, add the toasted mixture and nutmeg into a spice grinder. Process until a fine powder is formed, approximately 1 minute. Use immediately or store in an airtight container for up to 1 month.

Lamb Tikka Masala

  • Combine 1 tablespoon of the garam masala, 1 teaspoon of the salt, the cumin, coriander, and pepper in a 1-gallon resealable bag. Seal and shake the bag to combine. Add the lamb and shake to coat. Add the yogurt to the bag, seal, and squish to coat. Refrigerate the bag in a leak-proof container for at least 30 minutes or up to 1 hour.
  • Spritz 4 to 5 pieces of newspaper with vegetable oil and put in the bottom of a charcoal chimney starter. Fill the chimney with half of the charcoal and light the newspaper.
  • When the charcoal is lightly covered with gray ash, carefully pour it onto the bottom grate of a kettle grill and spread evenly. Top with the remaining unlit charcoal, spreading evenly so as not to suffocate the lit charcoal. Set the second grate in the kettle and cover until ready to cook.
  • Meanwhile, heat the vegetable oil in a 12-inch straight-sided saute pan over medium-high heat until it shimmers and almost begins to smoke. Add the onion and remaining teaspoon of salt, and cook, stirring occasionally, until the onion is browned around the edges, 11 to 12 minutes. Reduce the heat to medium-low and add the garlic, ginger, and chile. Cook, stirring constantly, until the onions have softened and browned completely, approximately 7 minutes. Sprinkle with the remaining tablespoon of garam masala and stir several times to coat.
  • Add the tomatoes and cook, stirring occasionally, until they have reduced slightly and deepened in color, 15 to 20 minutes.
  • Remove the lamb from the yogurt mixture, leaving as much yogurt on the meat as possible. Thread the pieces of lamb, 1/4 inch apart, onto the skewers. Grill until the yogurt has slightly charred or blackened, about 2 minutes on each side. Remove the lamb from the skewers. Add the lamb and coconut milk to the tomato mixture and stir to combine and heat through. Transfer to a serving bowl, garnish with mint or cilantro, and serve over basmati rice.

Deep-Fried Turkey

 

Course: Mains
Keyword: Deep-Fried Turkey, Fall, Fried, Gluten-Free, Holidays, Meats, Thanksgiving

Deep-Fried Turkey

Deep-fried turkey from Alton Brown on a white platter garnished with greenery.
ACTIVE TIME: 1 hour
TOTAL TIME: 10 hours
Yield: 6 to 8 servings
If you’ve never fried a Thanksgiving turkey, make this the year. It’s delicious and done in 45 minutes (unless you’re cooking Turkzilla). Just make sure you assemble and use my handy and safe turkey derrick.
In order to determine the correct amount of oil, place the turkey into the pot that you will be frying it in, add water just until it barely covers the top of the turkey and is at least 4 to 5 inches below the top of the pot. This will be the amount of oil you use for frying the turkey. Be sure to dry the pot thoroughly before adding the oil.
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  • 6 quarts hot water
  • 1 pound kosher salt
  • 1 pound dark brown sugar
  • 6 pounds ice
  • 1 (13- to 14-pound) turkey, with giblets removed
  • 4 to 4 1/2 gallons peanut oil

Specialized Hardware

5-gallon cooler
Turkey Derrick
Probe thermometer
Deep-fried turkey from Alton Brown on a white platter garnished with greenery.
ACTIVE TIME: 1 hour
TOTAL TIME: 10 hours
Yield: 6 to 8 servings

Procedure

  • Place the hot water, kosher salt, and brown sugar into a 5-gallon upright drink cooler, and stir until the salt and sugar dissolve completely. Add the ice and stir until the mixture is cool. Gently lower the turkey into the container. If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Cover and set in a cool dry place for 8 to 16 hours.
  • Remove the turkey from the brine, rinse, and pat dry. Allow to sit at room temperature for at least 30 minutes prior to cooking.
  • Place the oil into a 28- to 30-quart pot and set over high heat on an outside propane burner with a sturdy structure. Bring the temperature of the oil to 250ºF. Once the temperature has reached 250ºF, slowly lower the bird into the oil and raise the temperature to 350ºF. Once it has reached 350ºF, lower the heat in order to maintain temperature. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151ºF, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving. The bird will reach an internal temperature of 161ºF due to carry-over cooking. Carve as desired.
Alton independently selects these products—if you buy from one of our links, we may earn a commission from the brand.

Firecrackers

 

Course: Sauces & Condiments
Keyword: Firecrackers, Gluten-Free, Pickles, Southern, Summer, Vegetables, Vegetarian

Firecrackers

ACTIVE TIME: 10 minutes
TOTAL TIME: 2 days 10 minutes
Yield: 4
Photo by Lynne Calamia
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ACTIVE TIME: 10 minutes
TOTAL TIME: 2 days 10 minutes
Yield: 4

Procedure

  • Place carrots in a 32 ounce spring-top glass jar. Bring the water, sugar, apple cider vinegar, onion powder, mustard seeds, salt, and red pepper flakes to a boil in a non-reactive saucepan. Boil for 4 minutes.
  • Slowly pour the hot pickling liquid over the carrots, filling the jar to the top. Place the chilies in the jar. Allow the carrots to cool before sealing. Refrigerate for 2 days or up to 1 week.

Chicken Parmesan

 

Course: Mains
Keyword: Chicken, Chicken Parm, Comfort Food, Italian

Chicken Parmesan

Chicken Parmesan from Alton Brown's Good Eats: The Return.
ACTIVE TIME: 1 hour
TOTAL TIME: 2 hours 30 minutes
Yield: 4 servings
More American classic than Italian creation, Chicken Parmesan has long suffered from soggy breading, insipid sauce, and gummy cheese topping.
No more! This Italian-American culinary concoction finally gets its due with San Marzano tomatoes, crispy coating, and a foolproof cooking method that guarantees cheesy goodness.
Note: This makes more sauce than is needed for the chicken. Refrigerate the extra for up to a week ,or, better still, freeze it for a rainy day
This recipe first appeared in Season 1 of Good Eats: The Return.
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For the Red Sauce

  • 1/4 cup extra-virgin olive oil
  • 6 large garlic cloves, minced
  • 4 anchovy filets
  • 1/2 teaspoon red pepper flakes
  • 2 (28-ounce) cans peeled whole tomatoes, preferably San Marzano, drained
  • 2 teaspoons kosher salt
  • 1 (2-inch) Parmesan rind

For the Chicken Parm

  • 2 (8-ounce) boneless, skinless chicken breasts, butterflied and pounded to 1/8-inch thick
  • 2 teaspoons kosher salt
  • 1 1/2 cups salt and vinegar potato chips, not kettle cooked or thick-cut
  • 3/4 cup plain breadcrumbs
  • 2 teaspoons dried parsley
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons garlic powder
  • 2/3 cup all-purpose flour
  • 2 large eggs, beaten
  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons extra-virgin olive oil, plus more if needed
  • 1 cup Red Sauce (above), divided
  • 2 ounces grated low-moisture mozzarella
  • 2 ounces grated Italian fontina
  • Fresh chopped flat-leaf parsley, for garnishing

Specialized Hardware

9-by-13-inch broiler-safe baking dish or pan
Mortar and pestle and a large wooden spoon
Chicken Parmesan from Alton Brown's Good Eats: The Return.
ACTIVE TIME: 1 hour
TOTAL TIME: 2 hours 30 minutes
Yield: 4 servings

Procedure

Red Sauce

  • Heat the olive oil in a medium saucepan over medium heat. Add the garlic and cook until it begins to brown, about 2 minutes. Add the anchovies and the red pepper flakes and cook, breaking up the anchovies with the back of a wooden spoon, until the anchovies dissolve into the oil, about 1 minute.
  • Add the tomatoes and the salt. Break up the tomatoes with the back of the spoon, then submerge the Parmesan rind in the sauce. Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce is almost dry, about 1 hour.
  • Discard the Parmesan rind or feed it to the dog. Use the sauce immediately or store in an airtight container in the fridge. (See note.)

Chicken Parm

  • Cut the butterflied and pounded breasts into 6 to 8 even pieces. Season with the salt on both sides and place on a rack set inside a half sheet pan. Cover and refrigerate for 30 minutes.
  • Meanwhile, use your hands to crush the potato chips into small flakes. Transfer to a large bowl, then stir in the breadcrumbs, parsley, oregano, and garlic powder.
  • Set up a breading station with three loaf pans: Place the flour in the first pan, the beaten eggs in the second, and the breadcrumb mixture in the third. Set a clean wire rack inside a half sheet pan to hold the breaded pieces.
  • Blot the chicken well with paper towels. Dredge the chicken first in the flour (shake off the excess), then dip in the beaten eggs (again, drain the excess), and finally coat with the breadcrumbs before placing on the prepared rack.
  • Position an oven rack in the top third of the oven and crank the broiler to high. Line a clean half sheet pan or large plate with paper towels and have it standing by the cooktop.
  • Melt 2 tablespoons of the butter with 1 tablespoon of the olive oil in an 11-inch straight-sided sauté pan over medium heat. When the butter foams, add half the breaded chicken to the pan, but don’t overcrowd. Cook, flipping once, until crisp and golden brown, about 2 minutes per side. Add more oil if needed. Transfer to the paper towel-lined sheet pan, wipe out the pan and repeat with the remaining butter, oil and chicken.
  • Spread 3/4 cup of the red sauce into the bottom of a a 9-by-13-inch broiler-safe baking dish and broil until the sauce bubbles and begins to caramelize, about 2 minutes.
  • Remove the dish from the oven and arrange the chicken pieces in a single layer. Dot the chicken with the remaining red sauce, leaving bare spots to retain some crispy bits. Scatter the fontina and mozzarella over the sauce.
  • Return to the broiler just until the cheese is bubbly and beginning to brown, 1 to 1 1/2 minutes. Garnish with chopped parsley and serve hot.

Individual Chicken Pot Pie with Puff Pastry

 

Course: Mains
Keyword: Chicken, Comfort Food, Individual Chicken Pot Pie with Puff Pastry, Southern, Weeknight Dinner

Individual Chicken Pot Pie with Puff Pastry

ACTIVE TIME: 1 hour
TOTAL TIME: 3 hours 40 minutes
Yield: 4
Photo by Lynne Calamia
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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

Specialized Hardware

12-inch cast-iron skillet
Bench scraper
Rolling Pin
4 (16-ounce) ramekins
ACTIVE TIME: 1 hour
TOTAL TIME: 3 hours 40 minutes
Yield: 4

Procedure

  • Make the crust: Combine the bread flour, whole wheat flour, and salt in a medium mixing bowl. Place in the freezer for 1 hour.
  • Pour the flour mixture and butter onto a clean work surface and form a mound. Use a bench scraper to cut the butter into the flour until the mixture is crumbly and the butter pieces are about the size of almonds. Add the ice water, 2 tablespoons at a time, and mix into the dough using the bench scraper until it just barely comes together. Do not add too much water, it will come together.
  • Shape the dough into a rectangle and pound with a rolling pin until it is about the size of a sheet of notebook paper, approximately 8 1/2 by 11 inches.
  • Use the bench scraper to fold the dough into thirds, like a letter. Pound with the rolling pin until the piece of dough is again the size of a sheet of notebook paper and rotate 90 degrees. Repeat the pounding, folding, and rotating 2 more times for a total of 4 turns of the dough.
  • Pound with rolling pin and fold the shorter sides of the rectangle in towards the center, from top to bottom, and then fold in half, like a book. Wrap in parchment paper and refrigerate for 1 hour.
  • Make the filling: Heat 1 tablespoon of the vegetable oil in a 12-inch cast iron skillet set over medium-high heat for 2 minutes. Add the chicken and 1 teaspoon of the salt and cook, stirring occasionally until the chicken is no longer pink on the outside but not dry, about 5 minutes. Evacuate the chicken to a medium bowl and set aside.
  • Decrease the heat to medium and add the remaining oil. Add the onions, mushrooms, carrots, celery, garlic, remaining salt, black pepper, dried thyme, and dried tarragon, and stir to combine. Cook, stirring occasionally, until the onions have softened, about 5 minutes. Add the butter and melt then stir in the flour and cook for 1-2 minutes. Gradually pour in the chicken broth followed by the milk, whisking constantly, and bring to a simmer. Continue cooking and stirring until the sauce thickens, about 3 minutes. Remove the skillet from the heat and stir in the peas, fresh thyme and tarragon, and reserved chicken. Set aside.
  • Position a rack in the middle of the oven and heat to 425 F. Make the egg wash by combining the beaten egg and water in a small dish.
  • Build the pie: Divide the warm filling into 4 (16-ounce) ramekins and place on a half-sheet pan lined with parchment paper.
  • Remove the puff pastry from the refrigerator. Divide in half and return one half to the refrigerator. Sprinkle the remaining half lightly with flour and roll out 1/4-inch thick. Using your ramekins as a guide, cut 2 circles that are 1/2 inch wider than the rim using a sharp knife or pizza cutter. Repeat with the other half of the dough. Refrigerate excess dough up to 3 days (or freeze up to 6 months).
  • Brush each dough round with egg wash and place egg washed-side down onto the top of each filled ramekin. Brush the top of the pastry with egg wash and bake for 15 minutes. Decrease the heat to 400ºF and bake until the crust is puffed and golden brown and the filling is bubbly, another 15 to 20 minutes. Cool on a rack for 10 minutes before serving.