There are some meals that we always go back to. They are the comfort foods that never go out of style.
So we’ve decided to make this classic dish with one of our favorite chefs.
Let’s make a chicken pot pie with Wolfgang Puck!
Melt the 4 tablespoons unsalted butter in a large, tall saucepan. Add 4 tablespoons flour and whisk to ensure there are no lumps before adding the 2 cups 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 it needs more seasoning. Add 1 tablespoon heavy cream and stir to combine.
Next, add 2 lbs boneless shredded chicken breast, 1/2 lbs red-skinned potatoes cut into 1/2 inch pieces, 1/2 lb carrots peeled and cut into 1/2 inch pieces, 1 diced yellow onion, and 2 cloves minced garlic to the sauce.
Cook the vegetables in the sauce for 2-3 minutes. Transfer the filling into a clean bowl and chill in the fridge for 1 hour, or until cool.
Preheat your oven to 400˚F / 200 ˚C.
Take approximately 1/2 lb. 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 1 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.
Check out the video below for all of the delicious details.
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. Until your pastry is a nice golden, dark brown and there are no more grayish raw patches.
Let cool for 5 minutes.
Then eat and enjoy!