Wolfgang's Classic Chicken Pot Pie

Recipe Ingredients

		Pastry
2 cups	125g / 4.4oz	All-purpose flour
2 tablespoons	30ml	Snipped chives
3/4 cup	148g / 5.2oz	Unsalted butter - chilled, and
		Cut into small pieces
1 cup	146g / 5.1oz	Shredded sharp Cheddar cheese
2		Egg yolks
5 tablespoons	75ml	Heavy cream - (to 6)
		Chicken and Vegetables
2 tablespoons	30ml	Unsalted butter
1 tablespoon	15ml	Vegetable oil
1 lb	454g / 16oz	Boneless skinless chicken breasts - cut 1" pieces
2 lbs	908g / 32oz	Carrots - cut 1/2" slices (medium)
1		Celery stalk - cut 1/2" slices
1/2 lb	227g / 8oz	Crimini or shiitake mushrooms - sliced
1		Frozen pearl onions - (10 oz) - thawed
3/4 cup	177ml	Frozen petite peas - thawed
		Sauce
6 tablespoons	90ml	Unsalted butter
1/4 cup	15g / 0.5oz	All-purpose flour
1 1/2 cups	355ml	Chicken Stock - (see recipe)
1/2 cup	118ml	Heavy cream
1 teaspoon	5ml	Minced fresh thyme
		Salt - to taste
		Freshly-ground black pepper - to taste
		Egg Wash
1		Egg - beaten with
1 tablespoon	15ml	Water

Recipe Instructions

Prepare the pastry: Place the flour and chives in a bowl. Using a pastry blender or your fingertips, work in the butter until mixture resembles coarse crumbs. Add the cheese and work in until just blend. In a small bowl, whisk together the yolks and 5 tablespoons of the cream. Sprinkle the yolk mixture over the pastry dough, a little at a time, stirring with a fork until pastry comes together. Add remaining cream if necessary. Knead lightly until just combined. Press pastry into a circle. Wrap in plastic wrap and refrigerate until needed.

Heat a large skillet over medium high heat and add the butter and vegetable oil. Saute the chicken for 2 to 3 minutes, until lightly browned but not cooked through. With slotted spoon, remove chicken to bowl.

In the same pan over medium-high heat saute the carrots, celery and mushrooms 5 minutes. With slotted spoon, remove vegetables to another bowl. Stir thawed pearl onions and peas into vegetables.

Prepare the sauce: In the same pan, melt the butter over medium heat. Add the flour and whisk until the mixture is bubbling and smooth, about 2 minutes. Remove from heat and gradually whisk in stock, cream, and thyme. Return skillet to heat, bring to a simmer, stirring constantly. Cook for 2 minutes until sauce has thickened and is smooth. 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. Spoon cooled chicken and vegetable mixture into a 10-inch deep-dish pie plate. On a lightly floured surface, roll out the pastry into a circle 11-inches in diameter. Place pastry on top of chicken mixture. Trim pastry edge, fold overhang under and press gently all around baking dish to make a decorative edge. Reroll any trimmings and cut out to make a decorative design for top of pie. Brush pastry with beaten eggwash. Using a knife, cut 3 slits in center of pie.

Bake 25 to 30 minutes or until pastry is golden brown, chicken and vegetables are tender and filling is heated through.

This recipe yields 6 servings.

Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/

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