Chicken Pot Pie By Wolfgang Puck Recipe By Tasty

facebook share image   twitter share image   pinterest share image   E-Mail share image

THE BEST CHICKEN POT PIE EVER RECIPE BY TASTY



The Best Chicken Pot Pie Ever Recipe by Tasty image

This is Tasty's version of the ultimate chicken pot pie. A creamy chicken gravy made with aromatics and vegetables is baked between two extra-crispy layers of homemade pie crust made with premium butter. We believe the key to amazing pot pie is to make everything from scratch. Yes, that means roasting your own chicken and making your own chicken stock and pie dough. Trust us, this is worth the work.

Provided by Jasmine Pak

Categories     Dinner

Time 5h55m

Yield 6 servings

Number Of Ingredients 38

1 whole chicken
1 tablespoon kosher salt, divided, plus 2 teaspoons
8 tablespoons unsalted butter, room temperature
1 teaspoon garlic powder
¼ teaspoon coarsely ground black pepper
1 tablespoon fresh thyme
1 lemon, zested then cut into quarters
1 small yellow onion, quartered
1 head garlic, halved crosswise
1 large yellow onion, quartered
1 head garlic, halved crosswise
1 large carrot, cut into 2 in (5 cm) pieces
1 celery stalk, cut into 2 in (5 cm) pieces
1 teaspoon whole black peppercorn
5 sprigs fresh thyme
3 sprigs fresh parsley
1 dried bay leaf
water, as needed
3 cups all purpose flour, plus more for dusting
1 teaspoon kosher salt
2 ½ sticks unsalted european-style butter
½ cup ice
½ cup cold water
½ cup vodka
1 stick unsalted butter
1 cup yellow onion, chopped
1 cup carrot, diced
1 cup baby gold potato, quartered
1 tablespoon fresh thyme
1 teaspoon kosher salt, plus more to taste
½ cup all purpose flour
3 cups homemade chicken broth
½ cup heavy cream, room temperature
½ cup frozen peas
2 tablespoons fresh flat-leaf parsley, chopped
freshly ground black pepper, to taste
1 large egg, beaten with 1 tablespoon of water
flaky sea salt, for garnish

Steps:

  • Roast the chicken: Preheat the oven to 425°F (220°C).
  • Pat the chicken dry with paper towels, including inside the cavity, then season the cavity with 1 tablespoon kosher salt.
  • In a small bowl, mix together the butter, garlic powder, pepper, thyme, lemon zest and 2 teaspoons of kosher salt until well combined. Rub the butter mixture all over the outside of the chicken, including under the skin, making sure to rub the thighs and legs as well as the breast.
  • Add the lemon quarters, onion, and garlic to the cavity of the chicken.
  • To truss the chicken, use a piece of butcher's twine to tie the legs together so the bird holds a nice shape. Tuck the wingtips underneath the breasts so that they fit snugly. Transfer the chicken, breast-side up, to a roasting rack set inside a roasting pan.
  • Roast the chicken for 60-80 minutes, or until a meat thermometer inserted in the thickest part of the chicken thigh reaches 165°F (75°C). Remove the chicken from the oven and let rest at room temperature for 20 minutes.
  • Transfer the chicken to a large cutting board, reserving the juices in the roasting pan. Use a sharp knife to cut the legs and breasts away from the chicken carcass. Remove the skin from the chicken and transfer to the bowl of an Instant Pot, then pull the meat from the bones and shred into ½-inch pieces. Add the bones and carcass to the bowl with the skin. Transfer 4 cups of chicken to an airtight container for the pot pie filling and refrigerate until ready to use. Save any remaining chicken in a separate airtight container for another use; it will keep in the refrigerator for up to 5 days.
  • Make the chicken stock: Add the onion, garlic, carrot, celery, peppercorns, thyme, parsley, and bay leaf to the Instant Pot bowl with the chicken skin, bones, and carcass. Pour in enough water to cover the chicken by 1 inch, then add the reserved chicken juices.
  • Put the lid on the Instant Pot and set to pressure cook on high for 45 minutes. Once the timer goes off, turn the Instant Pot to quick release. Strain the chicken stock into a large bowl and discard the solids. Set aside 3 cups of stock at room temperature for the pot pie filling. Transfer the remaining chicken stock to an airtight container and save for another use; it will keep for up to 5 days in the refrigerator or up to 6 months in the freezer.
  • Make the pie dough: In a large bowl, whisk together the flour and kosher salt. Add the butter and toss to coat each cube in the flour, then smash each piece of butter with your fingertips into lima bean-sized pieces. It's okay if some pieces are larger than others.
  • Add the ice, water, and vodka to a small bowl and stir to combine. Add 1-2 tablespoons at a time to the flour mixture and toss with a rubber spatula until the dough holds together when pressed between your hands. You may not need all of the liquid. The dough should not be very tacky or sticky.
  • Turn the dough onto a clean surface and use a bench scraper to gently bring it together into a rectangle. Fold the dough into thirds, like a business letter. Turn the dough 90°, then flatten and fold into thirds again. Repeat until all of the bits of dough have been incorporated and it just comes together in a smooth, cohesive mass. Do not overwork. Divide the dough in half and wrap each portion tightly in plastic wrap. Refrigerate for at least 1 hour, up to 3 days.
  • Make the filling: Melt the butter in a large pot over medium-low heat. Add onion, carrots, potatoes, and thyme and season with 1 teaspoon kosher salt. Cook until the onion starts to soften, about 5 minutes.
  • Add the flour and cook, stirring constantly, until no lumps remain and the flour is evenly incorporated into the butter, 2-3 minutes.
  • Slowly whisk the reserved 3 cups of chicken stock, a little at a time. Simmer until the stock has reduced and thickened, about 5 minutes. Add the heavy cream and stir to combine.
  • Remove the pot from the heat and fold in the reserved 4 cups of shredded chicken, peas, and parsley. Season with more kosher salt and freshly ground black pepper to taste. Transfer the filling to a large bowl and let cool to room temperature, then place in the freezer for 15 minutes.
  • Assemble the pot pie: Place a portion of pie dough on a floured surface. Sprinkle flour on top of the dough and on the rolling pin, then roll the dough into a 12-inch (30 cm) round, about ⅓ inch thick, rotating 90° every few rolls. Repeat with the remaining dough, rolling out slightly thinner to ¼ inch thick. Roll the thicker dough round onto the rolling pin and transfer to a 9-inch (22 cm) glass deep dish pie plate, gently lifting and pressing so the dough is flush against the dish. Brush the inside of the dough with the egg wash, including the sides and outer rim. Add the chilled filling, spreading evenly.
  • Drape the remaining dough round over the pie. Trim any excess dough around the edges, then pinch the top and bottom doughs together to seal. Roll the edges under, all the way around the pie dish, and crimp using the knuckle of an index finger of one hand and the thumb and index finger of the other.
  • Brush the egg wash all over the top of the dough, getting in the grooves and sides of the pie. Use a paring knife to cut a few vents in the top to allow the steam to escape. Sprinkle flaky sea salt on top. Chill the assembled pie in the refrigerator for 20 minutes, until firm.
  • Arrange a rack in the lower third of the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
  • Place the pie dish on the prepared baking sheet, then transfer to the oven and bake for 40-50 minutes, rotating halfway through, until the crust is golden brown and the filling is bubbling.
  • Let cool for 15-20 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 1414 calories, Carbohydrate 118 grams, Fat 80 grams, Fiber 7 grams, Protein 42 grams, Sugar 13 grams

More about "chicken pot pie by wolfgang puck recipe by tasty"

WOLFGANG PUCK'S CHICKEN POT PIE - SHOPPABLE VIDEO - YOUTUBE
wolfgang-pucks-chicken-pot-pie-shoppable-video-youtube image
Oct 9, 2013 Chef Wolfgang Puck shows you how-to create the perfect Chicken Pot Pie at home this winter!
From


RECREATING WOLFGANG PUCK’S CHICKEN POT PIE FROM TASTE - BON …
Oct 3, 2024 So working title is pop pie. We've got a dough component, a dough that can skew sweet. or savory, like really eggy. and not flaky in the way that puff pastry is. AP flour, butter, …
From bonappetit.com


WOLFGANG PUCK'S CHICKEN POT PIE - PARADE
Feb 28, 2014 Season the chicken pieces with salt and pepper, and toss in a mixing bowl with 2 Tbsp of the flour until evenly coated. In a large skillet over high heat, heat 2 Tbsp of the oil. Add the chicken ...
From parade.com


CLASSIC CHICKEN POT PIE BY WOLFGANG PUCK | NYC EVENT CATERING
May 16, 2021 Season with salt and pepper. Stir in reserved chicken and vegetables. Set aside to cool for about 20 minutes. Preheat the oven to 400 degrees F. Spoon cooled chicken and …
From relishcaterers.com


WOLFGANG PUCK: TRUFFLED CHICKEN POT PIE - BLOGGER
Jan 5, 2017 1 large egg. Preheat the oven to 400°F. Melt 3 tablespoons of butter in a large sauté pan. Add the carrots, celery, leeks, and mushrooms, and cook until the mushrooms give up …
From culturally-confused.blogspot.com


WOLFGANG PUCK'S CHICKEN POT PIE - PARADE
Oct 22, 2020 Season chicken with salt and black pepper. In mixing bowl, toss chicken with 2 Tbsp flour until evenly coated. In large skillet over high heat, heat 2 tablespoons oil.
From parade.com


14 WAYS TO UPGRADE YOUR CHICKEN POT PIE, ACCORDING TO TIKTOK
Nov 21, 2023 Puff pastry is the secret to making individual copycat KFC chicken pot pies with potatoes, rotisserie chicken, and cream of chicken soup in the filling. Add a puff pastry lid to …
From mashed.com


CHICKEN POT PIE BY WOLFGANG PUCK RECIPE BY TASTY
2 lb cooked boneless, skinless chicken, shredded 2 lb cooked boneless, skinless chicken, shredded ½ lb carrot, peeled, cut into 1/2-inch (1cm) pieces ½ lb carrot, peeled, cut into ½ …
From copymethat.com


WOLFGANG PUCK'S CHICKEN POT PIE RECIPE IS A WARMING …
Feb 25, 2024 Wolfgang Puck shared his no-frills recipe for a delicious chicken pot pie that will be ready in no time. The recipe combines shredded chicken with plenty of vegetables and an irresistible flaky crust. Ingredients: 2 cups cooked …
From the-express.com


CHICKEN POT PIE (AS MADE BY WOLFGANG PUCK) BY TASTY
Nov 15, 2016 Ingredients: 2 pounds cooked boneless, skinless chicken, shredded Salt Freshly ground black pepper 4 tablespoons vegetable oil 4 tablespoons unsalted butter, at room …
From lovewholesome.blog


WOLFGANG PUCK SHARES HIS TRUFFLE CHICKEN POT PIE RECIPE
2 ea pearl onions, sauteed. 3 oz of cooked chicken, pulled or diced. Tt fresh grated black truffle. 1 sheet of puff pastry. Truffle Chicken Pot Pie (Recipe courtesy of Wolfgang Puck) Chef Wolfgang Puck with Four Seasons Hotel …
From theartofliving.nyc


CHICKEN POT PIE (AS MADE BY WOLFGANG PUCK) - YOUTUBE
Feb 25, 2016 Read more! - http://bzfd.it/1XPgzLNRecipe!2 pounds cooked boneless, skinless chicken, shreddedSaltFreshly ground black pepper4 tablespoons vegetable oil4 tab...
From youtube.com


HOW TO MAKE CHICKEN POT PIE (AS MADE BY WOLFGANG …
Sep 24, 2016 Let’s make a chicken pot pie with Wolfgang Puck! Melt the 4 tablespoons unsalted butter in a large, tall saucepan. Add 4 tablespoons flour and whisk to ensure there are no lumps before adding the 2 cups chicken stock. …
From foodfanatic.com


SERIOUSLY GOOD CHICKEN POT PIE - CRAVING TASTY
Mar 4, 2019 Preheat the oven to 400F. On a lightly floured work surface, roll out the two dough discs into two circles, one about 13 inches in diameter and the other about 10 inches in diameter. With a sharp knife, make a few slits in the …
From cravingtasty.com


CHICKEN POT PIE BY WOLFGANG PUCK RECIPE BY TASTY
Add the shredded chicken, carrots, potatoes, and peas to the sauce. Cook the vegetables in the sauce for 2-3 minutes. Transfer the filling to a clean bowl and chill in the refrigerator for 1 hour, …
From tfrecipes.com


WOLFGANG PUCK'S CHICKEN POT PIE RECIPE - YUMMLY
Wolfgang Puck's Chicken Pot Pie With Chicken, Salt, Freshly Ground Black Pepper, Flour, Vegetable Oil, Unsalted Butter, Red Skinned Potatoes, Carrots, Medium Yellow Onion, Garlic …
From yummly.com


TOP 10: WOLFGANG PUCK RECIPIES THAT MADE HIM FAMOUS
From classic dishes like chicken pot pie and baked macaroni and cheese, to more sophisticated fare like mushroom risotto and shrimp scampi, Puck's recipes are sure to satisfy any appetite. In this article, we have compiled a list of the top …
From andrejthechef.com


ABSOLUTELY PERFECT CHICKEN POT PIE - THE RECIPE CRITIC
Feb 5, 2023 Prepare the pie crust by rolling out one crust to place in the bottom of a deep dish 9" pie dish. Make sure the crust is bigger than the pan dish so there is extra to create a pretty edge when you seal it. Melt 2 tablespoons …
From therecipecritic.com


WOLFGANG PUCK'S CHICKEN POT PIE RECIPE IS A WARMING AND ... - MSN
Preheat the oven to 425°F. In a large saucepan, melt the butter over medium heat. Add the onion, celery, peas, and carrots, and cook for about 5 minutes, until the vegetables are tender.
From msn.com


BOOST THE FLAVOR OF CHICKEN POT PIE FILLING WITH AN OFTEN …
3 days ago Next, heat up a deep saute pan or saucepan that can hold the volume of your pot pie filling and cook the skin. The goal is to get the skin to stick to the pan and create fond — a …
From foodrepublic.com


Related Search