Wolfgang Puck's Chicken Pot Pie. Credit: Wolfgang Puck Catering

Chicken Pot Pie by Chef Wolfgang Puck

Name: Chicken Pot Pie by Chef Wolfgang Puck
Prep time: 30 s
Cook time: 50 s
Total time: 140 s
Yield: 1
Cuisine: International
Ingredients: FOR THE FILLING; Boneless skinless chicken; All-purpose flour; Vegetable oil; Unsalted butter; Red-skinned potatoes; Carrots; Yellow onion; Garlic cloves; Red pepper flakes; Fresh thyme; Bay leaf; Dry white wine; Canned chicken broth; Heavy cream; Dry sherry; Fresh or frozen peas; Salt; Freshly ground black pepper; FOR THE PASTRY; Puff pastry; Large egg; FOR THE GARNISH; Black truffle

24 Feb 2025

Wolfgang Puck

Chef

Difficulty

Medium

Total Time

2H 20MIN

Cuisine

International

Ingredients

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 Oscars, gets a luxurious upgrade with golden pastry and aromatic black truffles.

How to make Chicken Pot Pie with Black Truffles

01.

Prepare the Chicken and Vegetables

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.

02.

Make the Sauce

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.

03.

Chill the Filling

Transfer the mixture to 4 ovenproof soup bowls, ramekins, or a 2-quart baking dish.
Cover and refrigerate for at least 1 hour.

04.

Bake the Pot Pie

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.

05.

Serve

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.

Wolfgang Puck

24 Feb 2025

Los Angeles

Home Cooking

The Chef

Born in Austria, Puck developed a passion for cooking under the guidance of his mother, a professional chef. He trained in some of France’s top kitchens, including Maxim’s in Paris and L’Oustau de Baumanière in Provence, before moving to the U.S. in the early 1970s. After gaining recognition as chef at Ma Maison in Los Angeles, he launched his first restaurant, Spago, in 1982. The innovative menu—including his now-legendary smoked salmon pizza—helped define California cuisine, earning Puck multiple James Beard Awards and international acclaim.

Over the years, his restaurant empire has expanded to include Chinois on Main, CUT, and numerous other concepts across the U.S. and beyond. His influence extends far beyond fine dining—Puck was among the first celebrity chefs to bring high-end cuisine to Las Vegas, helping transform it into a premier dining destination.

Beyond restaurants, Puck’s impact on the food world is immense. His catering company has been the official provider for the Oscars’ Governors Ball for more than 30 years, serving A-list guests dishes that range from luxurious Miyazaki beef to comforting chicken pot pie. His global brand includes cookbooks, TV appearances, and a product line spanning cookware and gourmet foods.

From pioneering fusion cuisine to setting the gold standard for celebrity chefs, Wolfgang Puck remains one of the most influential figures in modern gastronomy.

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