Thursday, January 05, 2017

Wolfgang Puck: Truffled Chicken Pot Pie

In a follow up to my fantastic ribeye, I have also located the most delicious chicken pot pie recipe ever.  The picture doesn't really do it justice, but this is the pot pie that Wolfgang Puck serves all the fancy people after the Oscars each year.  I can honestly say that it's probably good I'm not one of those people, because I'd probably be about 500 pounds if this is the kind of food they're served on a regular basis.  The filling is so rich and creamy, the puff pastry so buttery and crisp...  It's perfect, really.  And don't forget the truffle.  It adds that perfect last touch of decadence.

Note:  I actually located a fresh truffle at my local foodie paradise, which I proceeded to grate over the four pies.  You don't need a ton, or it will overpower the dish.  I used a microplane to grate it, but you could also cut super-thin slices if you happen to have a truffle shaver.

Truffled Chicken Pot Pie
Adapted from Wolfgang Puck

7 tablespoons unsalted butter
2 carrots, peeled and cut into coins
2 large ribs celery, cut into ¼-inch slices
2 to 3 leeks, white and light green parts only, cut in half and then cut into ¼-inch slices
6 ounces mushrooms, sliced
2 garlic cloves, minced
⅓ cup frozen petite peas
4 tablespoons all-purpose flour
2 cups chicken broth
1 teaspoon sea salt
Freshly ground black pepper
⅛ teaspoon cayenne pepper
3 tablespoons heavy cream
2 breasts from a rotisserie chicken, skin removed and meat cut into bite-sized pieces
1 black truffle (optional)
Approximately ½ pound frozen puff pastry, defrosted following package instructions
1 large egg

Preheat the oven to 400°F.

Melt 3 tablespoons of butter in a large sauté pan.  Add the carrots, celery, leeks, and mushrooms, and cook until the mushrooms give up their liquid and the celery and carrots begin to soften.  Add the garlic and saute for another minute.  Add the peas and cook for another minute.  Spoon the cooked vegetables into a bowl and set aside.

Melt the remaining 4 tablespoons of butter in a large, tall saucepan. Add the flour and whisk to ensure there are no lumps.  Cook the flour until the mixture turns light brown. Add the chicken stock, a little at a time, whisking constantly to avoid lumps. Cook out this mixture for 5 to 10 minutes while continuously stirring as it thickens. 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 chicken and the cooked vegetables to the sauce. Cook this mixture for another two to three minutes and then spoon it into four pot pie dishes.  Finely grate the truffle evenly over the mixture in each dish.  Set aside.

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 dishes you are cooking your pot pies in as a guide to cut out your pastry.

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 rim and edges of each pot pie dish. Lay your pastry circles over the top of each dish, being careful not to stretch the pastry. Seal the edges of the pastry by lightly pushing it onto the rim of each 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 to 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.

Makes 4 pot pies

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