Wolfgang Puck’s Oscars Governors Ball Chicken Pot Pie

Yield: 6 servings


Time: About 1.5 hours


Truffle Velouté Gravy

½ cup (1 stick) unsalted butter

½ cup all-purpose flour

1 quart (4 cups) of chicken stock

1 cup crème fraîche

2 tablespoons black truffle oil (optional)

¼ cup finely chopped black truffle (optional)

Juice of ½ to 1 lemon, to taste

Kosher salt or truffle salt, to taste

White pepper, to taste

1. In a saucepan over medium-low heat, melt butter. Whisk in flour and cook gently for 5 minutes, stirring constantly, until pale and lightly toasted (do not brown).


2. Slowly whisk in the 1 quart enriched stock, adding gradually to prevent lumps. Bring to a boil, then reduce heat and simmer 5 minutes, until slightly thickened.


3. Strain through a fine-mesh sieve into a clean saucepan. Whisk in crème fraîche, truffle oil and chopped truffle. Season with salt, white pepper and lemon juice to taste. The sauce should coat a spoon but not feel overly thick; loosen with additional stock if needed.


Needed For Assembly


2 cups cooked pearl onions (red and white)

2 cups cooked baby carrots (yellow and orange), cut into ½-inch pieces

2 cups cooked or thawed green peas

2 cups diced boiled potatoes (not mushy), cut into ½-inch pieces

Meat from a 3 to 3 ½ lb cooked chicken, cut into bite-size pieces (not finely shredded)

18 thin slices black truffle (about 3 per pie) (optional)

2 sheet puff pastry, thawed but cold

2 whole eggs plus 1 egg yolk (for egg wash)

6 (10-ounce) ramekins or 4-inch-wide ovenproof soup bowl

Assemble the pot pies.

1. Heat oven to 350°F (conventional or low fan).


2. In a wide bowl, gently fold together velouté, chicken, pearl onions, carrots, peas and cooled potatoes. Mix carefully with a rubber spatula to keep vegetables intact.


3. Spoon mixture into ramekins, filling to about ½ inch below the rim. Place 3 slices of black truffle on top of each filling.


4. Whisk eggs and yolk together to make an egg wash.


5. Cut puff pastry circles large enough to overlap each ramekin by about 1½ inches. Keep pastry cold until ready to use.


6. Brush the outer rim of each ramekin with egg wash. Place pastry over top and press gently around edges to seal. Brush tops with egg wash.


7. Bake until pastry is puffed and deeply golden, 20 to 23 minutes. For extra shine, brush lightly again with egg wash halfway through baking.


8. Let rest 5 minutes before serving.


HOME TIPS: 1. The truffle can be removed from this recipe entirely and you will still have an amazing chicken pot pie.


2. Using store bough chicken stock is perfectly fine just get low sodium.


3. Using a store bought rotisserie chicken will due in place of the boiled chicken. You can take the bones and cook with your store-bought stock for 30 minutes for a stronger stock.


4. Using bagged frozen peas and carrots in place of the fresh ones will also work, just add them to the sauce at the end of making it when you fold it all together.