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Wolfgang Puck's Chicken Pot Pie
American

Wolfgang Puck's Chicken Pot Pie

Wolfgang Puck's elevated chicken pot pie, a comfort-food signature with a rich vegetable-and-chicken filling in a creamy thyme-scented sauce, baked under a flaky puff pastry lid until golden and puffed.

75 min
Total time
6
Servings
40 min
Prep
35 min
Cook
intermediatedinnerhigh-protein
Source: Wolfgang Puck

Ingredients

6 servings
  • 560 g, cut in chunks cooked chicken, from a roasted or poached chicken
  • 85 g unsalted butter
  • 1 medium, diced yellow onion
  • 2 carrots, diced carrots
  • 2 stalks, diced celery
  • 225 g, quartered cremini mushrooms
  • 40 g all-purpose flour
  • 600 ml chicken stock
  • 120 ml heavy cream
  • 150 g frozen peas
  • 1 tbsp, chopped fresh thyme
  • 1 sheet (320 g) puff pastry, thawed
    Available from Amara
  • 1 egg large egg, beaten, for egg wash
  • to taste salt
  • to taste freshly ground black pepper

Make it your way

Instructions

Plan my prep
  1. Step 1.Preheat the oven to 200 C (400 F).
  2. Step 2.Melt the butter in a large pot over medium heat. Add the onion, carrots and celery and cook until softened, about 6 to 8 minutes.
  3. Step 3.Add the mushrooms and cook until they release their liquid and brown, another 5 minutes. Season with salt and pepper.
  4. Step 4.Sprinkle the flour over the vegetables and cook, stirring, for 2 minutes to remove the raw flour taste.
  5. Step 5.Gradually whisk in the chicken stock, then bring to a simmer, stirring, until the sauce thickens, about 5 minutes.
  6. Step 6.Stir in the heavy cream, chopped thyme, peas and chicken chunks. Simmer 2 to 3 minutes, then taste and adjust seasoning.
  7. Step 7.Transfer the filling to a deep baking dish (or divide among individual ramekins) and let it cool slightly.
  8. Step 8.Roll out the puff pastry and lay it over the dish, trimming the overhang and crimping the edges to seal. Cut a few vents in the top.
  9. Step 9.Brush the pastry all over with the beaten egg.
  10. Step 10.Bake for 30 to 35 minutes, until the pastry is deeply golden and puffed and the filling is bubbling.
  11. Step 11.Let rest for 10 minutes before serving.

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