Chicken Pot Pie (As Made By Wolfgang Puck)

Chicken Pot Pie (As Made By Wolfgang Puck)



2 pounds cooked boneless, skinless chicken, shredded
Freshly ground black pepper
4 tablespoons vegetable oil
4 tablespoons unsalted butter, at room temperature
4 tablespoons all purpose flour
1/2 pound red-skinned potatoes, cut into 1/2-inch pieces
1/2 pound carrots, peeled and cut into 1/2-inch pieces
1 medium yellow onion, peeled and diced
2 garlic cloves, minced
Pinch cayenne (optional)
2 cups good-quality canned chicken broth
1-2 tablespoons heavy cream
1/2 cup shelled fresh peas or frozen peas
approximately 1/2 pound frozen puff pastry, defrosted following package instructions
1 large egg

Melt the butter in a large, tall saucepan. Add flour and whisk to ensure there are no lumps before adding the 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 your sauce needs more seasoning. Add the cream now and stir to combine. Next, add the shredded chicken potatoes, carrots, onion, and 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 the oven to 400˚F / 200 ˚C.

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 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 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 edges of your dish. Brush a little of your egg wash on the rim of your dish. 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 greyish raw patches.

Let cool for 5 minutes before serving. All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission


About The Author



  • Night Wing on February 7, 2020

    excuse me but apparently theres a chicken pot pie in your truffle

  • b2kzangelalwayz on February 7, 2020

    Best Tasty video. Seasoning. Instructions. Tips. Hacks. Cooking didn’t involve a Tasty producer. Seasoning. Wolfgang Puck. Seasoning.

  • jenn jenn on February 7, 2020

    I respect wolfgang way more than ramsey??‍♀️…just sayin

  • Gustav Gnöttgen on February 7, 2020

    Hühnerfrikasse? ?

  • I agree with you on February 7, 2020

    Wonderfully informative without being annoyingly ten minutes long. ?

  • Agung Rizki on February 7, 2020
  • Reioni on February 7, 2020

    The part when I realized how rich he was was when he cut like two tiny-ass circles out in the middle of a giant sheet of black-truffle puff pastry, suggesting the rest was thrown away.

  • maddison Newell on February 7, 2020

    Made this for dinner and it was fire. Didnt have any truffle tho sooo

  • choppa gunna on February 7, 2020

    Now that's good

  • yeezyhendrix on February 7, 2020

    it should stay nice and " OFF-WHITE " – Wolfgang Puck

  • Zarif Razeen on February 7, 2020


  • 2005-2020 Nissan Frontier on February 7, 2020

    Does he have this in his Disney Springs restraunt?

  • Crazy Random Me on February 7, 2020

    As soon as I saw truffles I knew I’m too poor for this meal ?

  • Hiep Truong on February 7, 2020

    SHIT! I was gonna make this dish and I'm short 19k for the truffles!!

  • aloha broha on February 7, 2020

    Love this guy

  • Tyler Gordon on February 7, 2020

    He’s right, I do love chicken pot pie

  • T B on February 7, 2020


  • Nishant Saurabh on February 7, 2020

    Potatoes can destroy any meat based dish. Avoid using them with meat.

  • My Darling on February 7, 2020

    For anyone who's wondering if this recipe is any good: it's the best pot pie recipe. Sometimes seasoning is off or too little, but not in this recipe. It really is a well rounded and super good.

  • James Bennett on February 7, 2020

    Better to spend that 19,000 on a delicious truffle you can actually enjoy instead of a pretty rock that some marketing genius managed to convince people is worth thousands.

    No idea how jewellers managed that. Very clever of them though. And to convince people that the much more plentiful cubic zirconium – which is physically indistinguishable and functionally identical – is nearly worthless.

    That is some deceptive, manipulative salesmanship at play. It's impressive.

  • Rahul Sudra on February 7, 2020

    Most baller chicken pot pie in the game

  • Brandon Longbottom on February 7, 2020

    chicken pot pie, my 3 favorite things right on

  • rugus722 on February 7, 2020

    Looks so good❤️

  • Indiegirl007 on February 7, 2020

    …… I'm hungry. Even though I think that chicken pot pie should have a bottom. Give it to me anyway.

  • All About Everything on February 7, 2020


  • Alexander Daniels Escobar on February 7, 2020

    Adore him!

  • Fakhriyah F on February 7, 2020

    People in my country call it a Zuppa Soup ?

  • AlphaLeader on February 7, 2020

    truffle is fucking disgusting

  • sloppy toppy on February 7, 2020

    I loveeeeee chicken potpies

  • Josh Rhoton on February 7, 2020

    The printed recipe is not the same as the video ?

  • George Lucas on February 7, 2020

    Please make a video on how to make turkey pot pie please

  • Annette Sandoval on February 7, 2020

    Looks delicious, can I use almond or coconut flour instead?

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