Chicken Pot Pie (As Made By Wolfgang Puck)
About this recipe
Chicken pot pie is the ultimate comfort food, and Wolfgang Puck's take on it brings a classic recipe to life with a few simple techniques. This version is all about rich flavors and a beautiful presentation, making it perfect for any occasion.
In this recipe, you'll learn how to create a creamy filling with tender chicken and vegetables, all topped with flaky puff pastry. It's a dish that not only warms the soul but also impresses at the dinner table.
Ingredient notes
- You can substitute the chicken with leftover turkey if you have it on hand.
- Feel free to add any vegetables you have, such as parsnips or celery root, especially in the winter months.
Tips from Tasty’s video
- When making the sauce, whisk the flour into the melted butter to avoid lumps before adding the chicken broth.
- To check the sauce's consistency, dip the back of a spoon into it; the sauce should cling to the spoon without running over the swipe you made.
- Roll out the puff pastry using extra flour to prevent sticking, and ensure it's cut larger than your dish for proper coverage.
Good to know
- What can I use instead of chicken?
- You can use leftover turkey as a substitute for chicken.
- How do I know when the sauce is the right consistency?
- The sauce should cling to the back of a spoon without running over the swipe you made.
- What vegetables can I add to the filling?
- You can add any vegetables you have, such as parsnips or celery root.
No life story here — the video and the recipe are the whole point. All credit to Tasty: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Melt the butter in a large, tall saucepan.
- 2
Add flour and whisk to ensure there are no lumps before adding the chicken stock.
- 3
Cook the mixture for 5-10 minutes while continuously stirring until it reaches the right consistency.
- 4
Season the sauce with salt, pepper, and cayenne (if using).
- 5
Add the heavy cream and stir to combine.
- 6
Add the shredded chicken, potatoes, carrots, onion, and garlic to the sauce and cook for 2-3 minutes.
- 7
Transfer the filling into a clean bowl and chill in the fridge for 1 hour, or until cool.
- 8
Preheat the oven to 400˚F / 200 ˚C.
- 9
Roll out the puff pastry, using extra flour to prevent sticking.
- 10
Cut out the pastry using a bowl or plate as a guide, about an inch larger than your dish.
- 11
Spoon the chilled filling into your dish.
- 12
In a small dish, whisk the egg with a tablespoon of water or cream to make an egg wash.
- 13
Brush the egg wash on the edges of your dish and on the rim.
- 14
Lay the pastry over the top, sealing the edges by lightly pushing it onto the rim of your dish.
- 15
Brush the top and sides with more egg wash.
- 16
Place the pot pies on a large baking sheet and bake for 25-35 minutes until the pastry is golden brown.
- 17
Let cool for 5 minutes before serving.
Credit where it’s due: this recipe was transcribed from Tasty’s original video on YouTube. Follow them there — it’s their dish.
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