Wolfgang's Famous Chicken Pot Pie

Recipe Ingredients

Wolfgang's Famous Chicken Pot Pie

Wolfgang's Famous Chicken Pot Pie

1 (about 312 pounds) whole chicken
1 yellow onion, cut into 8 wedges
2 medium carrots, peeled and cut into 2-inch pieces
2 stalks celery, cut into 2-inch pieces
1 sprig fresh thyme
1 bay leaf
4 sprigs fresh Italian parsley
Pinch kosher salt
10 whole black peppercorns
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
20 pearl onions, blanched and peeled, or thawed frozen pearl onions
10 to 12 small carrots, or 5 or 6 medium carrots, peeled and cut into small bite-sized pieces
2 small parsnips, peeled and cut into small bite-sized pieces
12 small celery root (celeriac) bulb, peeled and cut into small bite-sized pieces
20 cultivated mushrooms, rinsed or wiped clean, quartered
1 cup frozen organic green petite peas
12 cup unsalted butter, cut into pieces
12 cup all-purpose flour
12 cup heavy cream
12 lemon, juiced
kosher salt
freshly ground black pepper
nutmeg, freshly grated
1 or 2 packages puff pastry, depending on weight, to get 1 pound total
2 egg yolks, beaten with 1 tablespoon water
unsalted butter, melted

Step-By-Step Instruction

Step 1 - Poaching the chicken: Combine the chicken, onion, carrots, celery, herbs, salt, and peppercorns in a large pot. Add cold water to cover. Bring to a boil and cook, skimming occasionally, until a flavorful stock forms and the chicken is cooked through. Remove the chicken and cool. Strain the stock.

Step 2 - Cooking the vegetable garnishes: Heat the oil and butter in a sauté pan over high heat. Add the pearl onions, carrots, parsnips, and celery root. Season with salt. Sauté about 8 minutes. Add 12 cup of the stock. Cook until just tender-crisp, about 3 minutes more. Add the mushrooms and sauté until tender. Stir in the peas. Set aside.

Step 3 - Making the velouté sauce: Melt the 12 cup butter in a heavy saucepan over medium-low heat. Whisk in the flour. Cook until thick, whisking frequently, about 4 minutes. Whisk in 4 cups of stock and bring to a simmer. Cook until thickened, whisking occasionally, about 5 minutes. Stir in the cream and lemon juice. Season with salt, pepper, and a touch of nutmeg.

Step 4 - Preparing the chicken meat: Remove the skin from the cooled chicken. Pull the chicken meat from the bones in large pieces. Cut the meat into 1-inch pieces and set aside.

Step 5 - Mixing the filling: Combine the chicken meat and sautéed vegetables. Stir in enough sauce to coat them well. If the mixture seems very thick, stir in 12 cup additional stock. (Cover the remaining stock in an airtight container and refrigerate or freeze for another use.)

Step 6 - Assembling the pot pies: Ladle the filling into individual-serving ovenproof dishes. Spoon a little more sauce on top. Cool completely. Arrange pastry sheets on a work surface and cut out rounds of pie dough about 112 inches wider than the dishes. Brush the dish rims with beaten egg yolk. Top with the pastry. Brush with more yolk.

Step 7 - Baking the pot pies: Cover and refrigerate the assembled pot pies until baking. Preheat the oven to 400°F. Place the pies on a rimmed baking sheet. Bake until puffed and deep golden brown, 20 to 25 minutes. Before serving, brush the pastry with melted butter.

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Wolfgang's Famous Chicken Pot Pie