Wolfgang Puck Chicken Pot Pie Recipe
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.
Servings: 4
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.