Wolfgang Puck's Chicken Pot Pie. Credit: Wolfgang Puck Catering
FOR THE FILLING
Boneless, skinless chicken: 2 lbs (cut into 1-inch chunks)
All-purpose flour: 3 tbsp
Vegetable oil: 4 tbsp
Unsalted butter: 4 tbsp (room temperature)
Red-skinned potatoes: 1/2 lb (cut into 1/2-inch pieces)
Carrots: 1/2 lb (peeled and cut into 1/2-inch pieces)
Yellow onion: 1 (peeled and diced)
Garlic cloves: 2 (minced)
Red pepper flakes: Pinch
Fresh thyme: 1 sprig
Bay leaf: 1
Dry white wine: 1 cup
Canned chicken broth: 2 cups
Heavy cream: 1 cup + 1 tbsp
Dry sherry: 1/4 cup
Fresh or frozen peas: 1/2 cup (shelled)
Salt: to taste
Freshly ground black pepper: to taste
FOR THE PASTRY
Puff pastry: 1/2 lb (defrosted according to package instructions)
Large egg: 1
FOR THE GARNISH
Black truffle: 1 oz (shaved thinly)
Wolfgang Puck’s iconic comfort dish, served at the biggest awards shows, gets a luxurious upgrade with golden pastry and aromatic black truffles.
How to make Chicken Pot Pie with Black Truffles
- Season the chicken with salt and pepper.
- Toss with 2 tbsp flour until evenly coated.
- In a large skillet over high heat, heat 2 tbsp oil.
- Add the chicken, reduce heat slightly, and sauté until golden and cooked through, about 5 to 10 minutes. Transfer to a plate and set aside.
- In the same pan, add the remaining oil and 2 tbsp butter.
- Sauté potatoes, carrots, and onions until glossy, about 2 to 3 minutes.
- Reduce heat to medium and stir in garlic, red pepper flakes, thyme, and bay leaf. Cook for 2 to 3 minutes until slightly caramelized.
- Deglaze the pan by adding wine, scraping up any browned bits. Simmer until reduced to 1/2 cup, about 3 to 5 minutes.
- Add broth and 1 cup cream. Bring to a boil, then reduce heat and simmer until thickened, about 15 minutes.
- Remove thyme and bay leaf.
- Stir in chicken and sherry.
- In a small bowl, mash remaining butter and flour together and stir into mixture to thicken.
- Season to taste.
- Transfer the mixture to 4 ovenproof soup bowls, ramekins, or a 2-quart baking dish.
- Cover and refrigerate for at least 1 hour.
- Preheat oven to 400°F.
- Roll out puff pastry to 1/4-inch thickness.
- Cut into 4 circles slightly larger than the containers.
- In a small bowl, beat the egg with 1 tbsp heavy cream to make an egg wash.
- Lightly brush the edges of the bowls and place pastry on top, pressing gently over the rims.
- Pierce the pastry with a knife to allow steam to escape. Brush tops with egg wash.
- Bake until golden brown and bubbling, about 25 to 35 minutes.
- Once the pot pies are baked to a deep golden brown, remove them from the oven.
- Let them rest for a minute, then carefully shave the black truffles over the hot pastry tops just before serving, allowing the aroma to infuse the dish.
