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Wolf Gang Puck’s Chicken Pot Pies

March 8, 2016

Thanks to Kevin’s brother Jace for suggesting this recipe for him to make!  It is incredibly delicious!  Kevin’s version of this recipe from Buzzfeed is brought to you by his Kickstarter Backers.  (What it great about this recipe is that you can make the filling a day in advance!)


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


Melt the butter in a pan. Add flour and whisk to get out lumps. Add chicken stock. Season with salt, pepper, and cayenne to desired taste. Cook 5-10 minutes, stirring frequently. Meanwhile, saute onions and garlic in oil in separate pan. Next, add the cream to the chicken stock and stir. Next, add the shredded chicken, potatoes, carrots, onion, and garlic to the sauce. Cook the vegetables in the sauce for two to three minutes. Transfer the filling to a bowl and chill for at least one hour.
Preheat the oven to 400˚F.
Roll out pastry. 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. Cut out 8 pastry rounds.
Onced chilled, spoon in your chilled filling into individual serving dishes.
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. Lay your pastry over the top, being careful not to stretch the pastry. Seal the edges. 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. Bake until your pastry is a nice golden, dark brown.
Let cool for five minutes before serving.


From → Chicken

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