Wolfgang Puck’s Chicken Potpie

Ingredients

• 2 lb boneless, skinless chicken thighs or breasts (cut into 1-inch chunks)
• salt (to taste)
• freshly ground black pepper (to taste)
• 3 tbsp all-purpose flour (divided, plus more if needed)
• 4 tbsp vegetable oil (divided)
• 4 tbsp unsalted butter (divided)
• 0.5 lb red potatoes (cut into 1/2-inch pieces)
• 0.5 lb carrots (cut into 1/2-inch pieces)
• 1 yellow onion (medium, diced)
• 2 garlic cloves (minced)
• crushed red pepper (pinch)
• 1 sprig fresh thyme
• 1 bay leaf
• 1 cup white wine
• 2 cup chicken stock
• 1.0625 cup heavy cream (1 cup plus 1 tablespoon)
• 0.5 cup peas (shelled or frozen)
• 0.25 cup dry sherry
• 15 oz frozen puff pastry (14- to 16-ounce package, defrosted)
• 1 egg (large)

Steps

1. 1

   Season the chicken pieces with salt and pepper and toss in a large bowl with 2 tablespoons of the flour until evenly coated.

2. 2

   In a large skillet, heat 2 tablespoons of the vegetable oil over high heat. Add the chicken, reduce the heat slightly, and sauté, stirring occasionally, until light golden and thoroughly cooked, about 5 to 10 minutes.

3. 3

   Using a slotted spoon, transfer the cooked chicken to a plate and set aside.

4. 4

   Add the remaining 2 tablespoons of butter and the remaining 2 tablespoons of oil to the skillet.

5. 5

   Add the potatoes, carrots, and onions to the skillet and sauté until they begin to look glossy, about 2 to 3 minutes.

6. 6

   Reduce the heat to medium. Stir in the garlic, crushed red pepper, thyme sprig, and bay leaf. Sauté just until the vegetables begin to color slightly, another 2 to 3 minutes.

7. 7

   Add the white wine, turn up the heat to medium-high, and deglaze the pan by scraping the bottom with a spoon. Simmer until the liquid reduces by about half, 3 to 5 minutes.

8. 8

   Add the chicken stock and 1 cup of the heavy cream. Bring the liquid to a boil, then reduce the heat slightly and simmer briskly until the liquid reduces by half again and becomes thick and creamy, about 15 minutes.

9. 9

   Discard the thyme sprig and the bay leaf from the sauce.

10. 10

    Stir the chicken and any accumulated juices back into the skillet, along with the peas and dry sherry.

11. 11

    In a small bowl, stir together the remaining 2 tablespoons of butter and the remaining 1 tablespoon of flour to form a paste. Add this to the skillet and stir to combine. Season the sauce to taste with salt and pepper.

12. 12

    Transfer the chicken mixture into 4 large, ovenproof 2-cup soup bowls or ramekins. Cover with plastic wrap and refrigerate until the filling is cool, at least 1 hour.

13. 13

    Heat the oven to 400°F (205°C). Ensure the puff pastry is no thicker than 1/4 inch; roll it out on a floured surface if necessary. Using a sharp knife, cut the pastry into 4 circles wide enough to overhang the rim of the bowls by about 1/2 inch.

14. 14

    Prepare an egg wash by beating together the egg and the remaining 1 tablespoon of heavy cream in a small bowl.

15. 15

    Brush the tops and outside rims of the bowls with the egg wash. Place the bowls on a baking sheet.

16. 16

    Place the puff pastry circles on top of the bowls, pressing them gently over the sides to seal. Pierce the tops with the tip of a paring knife to vent steam, then brush the pastry with the egg wash.

17. 17

    Transfer the baking sheet to the oven and bake until the filling is bubbling hot and the pastry is a deep golden brown, 25 to 30 minutes. Serve hot.

Notes

The filling can be prepared and refrigerated up to 3 days in advance. For a more luxurious 'Oscar-style' version, Wolfgang Puck adds truffle oil and freshly shaved truffles to the filling.

Nutrition per serving

• main
• comfort food
• chicken
• potpie
• baked
• dinner
• puff pastry