Wolfgang Puck’s chicken pot pie is nothing short of extraordinary! Its flaky crust and creamy, savory filling feel downright luxurious.
The filling starts with tender chunks of chicken, fresh vegetables, and a silky, seasoned sauce that brings everything together beautifully.
One thing I always do is lightly sauté the vegetables—this step enhances their flavor and ensures they don’t end up mushy in the final dish.
The homemade crust is buttery, flaky, and just melts in your mouth.
Be sure to brush the crust with a light egg wash before baking—it helps create that irresistible golden sheen.
How to Make Wolfgang Puck Chicken Pot Pie
Ingredients
- 4 tbsp Butter
- 4 tbsp All-purpose Flour
- 2 cups Chicken Broth
- Salt, to taste
- Black Pepper, to taste
- 1 pinch Cayenne Pepper (optional)
- 2 tbsp Heavy Cream
- 2 lb Chicken (cooked, shredded)
- 1/2 lb Carrot (peeled, chopped)
- 1 cup Peas
- 1/2 cup Onion (chopped)
- 1/2 cup Celery (chopped)
- 1 sheet Puff Pastry
- 1 Egg (for wash)
Step-by-Step Instructions
Step 1:
Preheat your oven to 400°F.
Melt butter in a saucepan over medium heat.
Add flour, and whisk until the roux forms smoothly.
Step 2:
Gradually add chicken broth, stirring continuously to avoid lumps.
Let it simmer until thickened.
Season with salt, pepper, and nutmeg for an extra kick!
Step 3:
In a mixing bowl, combine chicken, carrots, peas, onion, and celery.
Pour the sauce over, mixing well to coat everything evenly.
Step 4:
Transfer this filling into a pie dish, smoothing the top with a spoon.
Drape the puff pastry over, trimming the edges to fit.
Use a fork to seal the crust around the edge of the dish.
Step 5:
Brush the pastry with egg wash for a golden finish.
Make a few slits at the top to allow steam to escape.
Bake in the oven for 20 to 25 minutes, checking around the 20-minute mark.
Tips and Tricks for Making This Recipe
Use Fresh Ingredients
Whenever possible, choose fresh vegetables over frozen or canned to enhance the flavors of your pie.
The taste difference is noticeable, and it elevates the end result!
Customize Your Filling
Feel free to add your favorite vegetables or even substitute with what you have at home.
This pie is versatile and can accommodate a variety of ingredients.
Perfecting the Crust
For a crispier crust, chill your pie before baking.
This helps the pastry rise and flake beautifully!
Handling the Roux
Ensure that you whisk constantly when making the roux to prevent burning or lumping.
A smooth base makes all the difference!
Consider Your Flavorings
Adding a pinch of cayenne pepper introduces a subtle heat.
Taste as you go to find the right balance for your preferences.
What to Serve with Wolfgang Puck Chicken Pot Pie
Mashed Potatoes
Mashed potatoes are a classic option that pairs beautifully with chicken pot pie.
The creamy, buttery flavor of the potatoes complements the savory goodness of the pie.
They’re easy to prepare, and you can even add a touch of garlic for an extra kick.
Mixed Green Salad
A mixed green salad brings a refreshing contrast to the hearty pot pie.
You can toss in some mozzarella, cherry tomatoes, and a bit of ranch dressing.
It’s a simple and fresh side dish that balances the meal perfectly.
Buttered Corn on the Cob
Buttered corn on the cob is a simple yet effective side dish.
The sweetness of corn pairs well with the savory pot pie.
It’s a great way to add a classic vegetable to the meal.
Cheesy Baked Asparagus
For something a little different, try cheesy baked asparagus.
The rich cheese flavors blend well with the asparagus, creating a cozy side dish.
This side is perfect if you’re looking for something to enhance the meal with a unique twist.
Garlic Green Beans
Garlic green beans are a tasty yet straightforward choice.
With just a bit of garlic and butter, they bring a pop of green to the plate.
They add a nice, subtle flavor contrast to the richness of the chicken pot pie.
Variations and Substitutions
Switching Up the Protein
You can replace the chicken with cooked turkey for a post-holiday option.
Beef, pork, or lamb chunks work well for a hearty twist.
Seafood fans might try shrimp or lobster for a rich version.
Trying Different Pastries
Using refrigerated pie pastry dough saves time without sacrificing taste.
Consider phyllo dough for a lighter, crispier crust.
Substitute with crescent roll dough for a flaky finish.
Adding Vegetables
Include peas, corn, or potatoes for added flavor and texture.
Mushrooms offer earthiness and depth to the dish.
Incorporate spinach for a touch of greens and nutrition.
How to Store Leftover Wolfgang Puck Chicken Pot Pie
Ready to keep your leftovers just as tasty as when they came out of the oven? Let’s get started!
Airtight Containers
You’ll first want to store your leftover chicken pot pie in airtight containers.
This step helps to prevent moisture loss and keeps any pesky refrigerator odors away.
It’s a fool-proof way to maintain that fresh pie flavor which we all love.
Refrigeration Tips
Place your airtight containers into the refrigerator within about two hours of cooling.
Time is of the essence to keep everything fresh and safe to eat.
In the fridge, your chicken pot pie will be good to go for up to three days.
Freezing Process
Want to enjoy some later? Freezing is a great option.
Cool the pie completely before cutting it into individual servings for easy thawing later.
Wrap each piece well with freezer-grade plastic wrap or use freezer-safe containers.
Common Mistakes to Avoid
Using Low-Quality Chicken
Using fresh, good-quality chicken can make a huge difference in taste.
Make sure the chicken is cooked to perfection before adding it to the pie.
Consider seasoning the chicken slightly to complement the pie filling better.
Overcooking Vegetables
Keep your vegetables crisp by not overcooking them beforehand.
Sauté vegetables until they’re just tender, as they will continue to cook in the pie.
This helps maintain their texture and flavor, preventing a mushy filling.
Neglecting the Pie Crust
A flaky crust can make or break your pot pie experience!
Avoid using overly thick crusts that take away from the balanced flavors.
Roll your pastry to about 1/8-inch thickness; it should be thin enough to bake evenly.

Wolfgang Puck Chicken Pot Pie Recipe
Ingredients
- 4 tbsp Butter
- 4 tbsp All-purpose Flour
- 2 cups Chicken Broth
- Salt to taste
- Black Pepper to taste
- 1 pinch Cayenne Pepper optional
- 2 tbsp Heavy Cream
- 2 lb Chicken cooked, shredded
- 1/2 lb Carrot peeled, chopped
- 1 cup Peas
- 1/2 cup Onion chopped
- 1/2 cup Celery chopped
- 1 sheet Puff Pastry
- 1 Egg for wash
Instructions
- Preheat your oven to 400°F.
- Melt butter in a saucepan over medium heat.
- Add flour, and whisk until the roux forms smoothly.
- Gradually add chicken broth, stirring continuously to avoid lumps.
- Let it simmer until thickened.
- Season with salt, pepper, and nutmeg for an extra kick!
- In a mixing bowl, combine chicken, carrots, peas, onion, and celery.
- Pour the sauce over, mixing well to coat everything evenly.
- Transfer this filling into a pie dish, smoothing the top with a spoon.
- Drape the puff pastry over, trimming the edges to fit.
- Use a fork to seal the crust around the edge of the dish.
- Brush the pastry with egg wash for a golden finish.
- Make a few slits at the top to allow steam to escape.
- Bake in the oven for 20 to 25 minutes, checking around the 20-minute mark.