Oscars Party Eats: Truffled Chicken Pot Pie Recipe

Yahoo Food

Eat like you won an Academy Award! This is one of the dishes that Chef Wolfgang Puck and his team will be serving to the stars on Sunday at the famous Governors Ball.

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Truffled Chicken Pot Pie
Serves 6

This recipe uses a classic French chicken velouté scented deliciously with winter black truffles. You may substitute or add to the vegetables we’ve used below according to your taste, however, please do make sure anything added to the velouté mixture is as dry as possible. A vegetarian version of this can be made by substituting a vegetable or mushroom stock for chicken stock in the velouté recipe and by adding more vegetables in place of the chicken.

Make an enriched chicken stock:
1 gallon chicken stock
1 each 3-3.5 lb whole chicken (excess fat trimmed)
1 each carrot (peeled, rough chop for mirepoix)
2 stalks celery (rough chop for mirepoix)
2 each yellow onion (rough chop for mirepoix)
3 sprigs thyme
1 each bay leaf

Combine all ingredients in a pot and bring up to a boil. Turn heat down to bring it to a simmer. Cook for 2 hours, skimming off fat along the way. Remove chicken and let cool. Strain enriched stock through a fine mesh sieve and skim any remaining fat off the top. Reserve 1 quart for the velouté and cool the rest of it down for later use in a soup or a sauce.

Chicken Velouté:
1/2 cup butter
1/2 cup flour
1 quart enriched chicken stock
1 cup crème fraîche
2 tablespoons black truffle oil
1/4 cup chopped black truffle
1 each lemon
Salt (or truffle salt) to taste
White pepper to taste

Make a roux by melting the butter in a pot. Once completely melted, whisk in flour. Cook on low heat for 5 minutes while continually whisking. Slowly add enriched stock to roux. Bring velouté up to a boil and then turn heat down to low and simmer for 5 minutes. Velouté should be slightly thick. Strain through a fine mesh sieve. Add truffle oil, crème fraîche, and chopped truffle. Whisk thoroughly, season to taste with salt and pepper and juice from lemon. Check for consistency. Make sure it’s not too thick, and loosen with more stock if necessary.

Assemble:
2 cups cooked pearl onions (red and white)
2 cups cooked baby carrots (yellow and orange, cut into 1/2” pieces)
2 cups cooked (or defrosted if frozen) green peas
Meat (not fine-shredded) from chicken cooked from enriched chicken stock
6 each approximately 10-oz ramekins or 4” wide soup vessels
18 slices black truffle
Puff Pastry, cut into circles that overlap your ramekin or vessel by 1.5”
2 whole eggs +1 egg yolk for egg wash

Preheat a “still” or low fan oven to 350 degrees. Make sure velouté and all ingredients are completely cool before you begin. In a wide bowl or a wide pot, combine veloute, vegetables, and chicken and mix well with a rubber spatula. Spoon mixture into ramekins, leaving about 1/2” room from the top. Place 3 slices of shaved truffle on top of mixture in each ramekin. Prepare an egg wash by whisking whole eggs and egg yolks together in a separate bowl. Make sure puff pastry is cool enough to work with. (Leave in the freezer and take out 5 minutes before using). Brush outside edge of ramekins with egg wash about 1” from the top of the rim, all the way around. Cover each ramekin with puff pastry and secure the puff pastry by pressing around the outside of the ramekin. Brush puff pastry with egg wash and bake in the oven until golden brown (usually 20-23 minutes). Glaze again with egg wash halfway through cooking.

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More recipes from Wolfgang Puck’s Oscars menu:

Oscars Snack: Short Rib Hot Pot

Oscars Snack: Fried Baby Artichokes With Citrus-Chili Gremolata