1. Chicken Pot Pie As Made By Chef Wolfgang Puck
2. Serves 4
3. Here’s what you will need:
- 2 pounds cooked boneless, skinless chicken, shredded
- Freshly ground black pepper
- 4 Tablespoons vegetable oil
- 4 Tablespoons unsalted butter, at room temperature
- 4 Tablespoons all purpose flour
- 1/2 pound red-skinned potatoes, cut into 1/2-inch pieces
- 1/2 pound carrots, peeled and cut into 1/2-inch pieces
- 1 medium yellow onion, peeled and diced
- 2 garlic cloves, minced
- Pinch cayenne (optional)
- 2 cups good-quality canned chicken broth
- 1-2 Tablespoons heavy cream
- 1/2 cup shelled fresh peas or frozen peas
- Approximately 1/2 pound frozen puff pastry, defrosted following package instructions
- 1 large egg
Melt the butter in a large, tall saucepan. Add flour and whisk to ensure there are no lumps before adding the chicken stock. Cook out this mixture for 5-10 minutes while continuously stirring. Check the consistency by dipping the back of a spoon into the sauce and running your finger along the spoon. You want the sauce to cling to the spoon and not run over the swipe you made.
Continue to cook and stir the sauce over medium heat until you reach the correct consistency. Season with the salt, pepper, and cayenne (if using). Taste the sauce and see if your sauce needs more seasoning. Next, add the cream and stir to combine. Then, add the shredded chicken potatoes, carrots, onion, and garlic to the sauce. Cook the vegetables in the sauce for two to three minutes. Transfer the filling into a clean bowl and chill in the fridge for one hour, or until cool.
Preheat the oven to 400˚F / 200 ˚C.
Roll out the puff pastry, using a bit of extra flour to ensure the pastry doesn’t stick to your work surface. Use a bowl or plate about an inch larger than the dish you are cooking your pot pie in as a guide to cut out your pastry.
Carefully spoon in your chilled filling into your dish.
Break the egg in a small dish and add a tablespoon of water or cream. Whisk with a fork and brush this egg wash on the edges of your dish. Brush a little of your egg wash on the rim of your dish. Lay your pastry over the top, being careful not to stretch the pastry. Seal the edges of the pastry by lightly pushing it onto the rim of your dish to make sure it is secure. Then brush the top and sides with more egg wash. Place your pot pies on a large baking sheet and bake for 25-35 minutes. Bake until your pastry is a nice golden, dark brown and there are no more grayish raw patches.
Let cool for five minutes before serving.
5. Chef Wolfgang Puck is a world renowned chef that always amazes. In preparation for Sunday’s Oscars, Puck made one of his signature dishes that he serves at the Governor’s Ball.
More on Puck’s Oscars happenings can be found here.
6. Here’s Wolfgang in the Tasty kitchen with producer, Andrew, prepping his sauce for the pies.
7. While Puck joined us, he shared some of his tips and tricks that any home cook can use to their advantage. For one of his tricks, he used a spoon to test consistency of his sauce. Such a pro!
You want the sauce to cling to the spoon and not run over the swipe you made.
8. That stir is just soooo sexy.
9. For the top of the pie, Puck emphasized it’s necessary to make your pastry a little bigger, but not to worry about it being a perfect circle.
And clearly you want EXTRA puff pastry to eat! :)
10. And for fancy AF nights, he showed us how you can treat yo self with some delicious black truffle. Of course, this part is ~very~ optional.
11. Just look how that pie just rises perfectly over time in the oven. Such a delight, amirite?
12. But just wait till you dig into that TASTY AF pie…
…But try not to drool all over it!