classic chicken pot pie

Name: Classic Chicken Pot PIe
Prep time: 2 h 10 min
Cook time: 35 min
Yield: 6
Ingredients: 4 pound(s) chicken stock; 3 sprig(s) thyme; 2 medium yellow onions, chopped; 2 medium ribs celery, chopped; 1 medium carrot, chopped; 3 to 4 pound(s) whole chicken parts; 1 medium bay leaf; 8 tablespoon(s) unsalted butter; 1/2 cup(s) creme fraiche; 1/4 cup(s) finely chopped black truffles,plus 18 thin slices; 2 tablespoon(s) black truffle oil; 2 tablespoon(s) fresh lemon juice; To taste - kosher salt and freshly ground black pepper; 2 cup(s) each cooked pearl onions, peas and baby carrots, cut 1/2" pieces; 2 - sheets puff pastry; 2 large eggs, beaten- for egg wash on pastry

(2 RATINGS)

214 Pinches 1 Photo

Pat Duran

Las Vegas, NV

Updated on Oct 28, 2012

This recipe was featured in the Saveur Magazine celebrating their 150th issue. This is a delicious vegetable packed rustic pot pie with chicken and black truffles. Kinda reminds me of the "Pasty" Good idea to make chicken and vegetables the day before.Then thicken it the day you want to eat it!

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Photo from Saveur classic recipe from 150 th issue.

prep time 2 Hr 10 Min

cook time 35 Min

method ---

yield 6 servings

Ingredients

4 pounds chicken stock
3 sprigs thyme
2 medium yellow onions, chopped
2 medium ribs celery, chopped
1 medium carrot, chopped
3 to 4 pounds whole chicken parts
1 medium bay leaf
8 tablespoons unsalted butter
1/2 cup creme fraiche
1/4 cup finely chopped black truffles,plus 18 thin slices
2 tablespoons black truffle oil
2 tablespoons fresh lemon juice
To taste - kosher salt and freshly ground black pepper
2 cups each cooked pearl onions, peas and baby carrots, cut 1/2" pieces
2 - sheets puff pastry
2 large eggs, beaten- for egg wash on pastry

How To Make classic chicken pot pie

Step 1

Bring stock,onion,celery,carrot,chicken, and bay leaf to a boil in an 8 qt. pot. Reduce heat to medium-low; cook for 2 hours. Remove chicken; cool. Discard skin and bones; finely chop meat and place in a bowl. Pour cooking liquid through a fine strainer into a bowl; reserve 4 cups. Reserve remaining stock for another use; set chicken aside.

Step 2

Heat butter in a 4 qt. saucepan over medium-high heat. Add flour; cook until smooth, about 2 minutes. Add 4 cups reserved stock; boil. Reduce heat to medium-low; cook until thickened, about 5 minutes. Add creme friche(sour cream), chopped truffles and oil, juice and salt and pepper; pour over chicken. Add pearl onions, carrots, and peas; toss to combine.
Step 3

Heat oven to 350^. Divide chicken mixture among 6" wide by 1 1/2" tall, and 14 oz. ramekins or soup bowls; place 3 slices of truffle over dilling in each ramekin. Using a rolling pin, roll puff pastry until 1/8-inch thick; cut into six 8" squares or circles. Using a pastry brush, brush rim of each ramekin with egg wash; cover with a pastry square and press lightly to adhere.Brush pastry with egg wash; place on a baking sheet. Bake. brushing pastry with more egg wash halfway through cooking,until golden brown and filling is warmed through, about 35 minutes. Let cool 10 minutes before serving.Puffs up real nice! Poke your spoon into center to break open a hole and enjoy.
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