Chicken Pot Pie with Black Truffles

Name: Chicken Pot Pie with Black Truffles
Total time: 140 min
Ingredients: Boneless skinless chicken: 2 lbs (cut into 1-inch chunks); All-purpose flour: 3 tbsp; Vegetable oil: 4 tbsp; Unsalted butter: 4 tbsp (room temperature); Red-skinned potatoes: 1/2 lb (cut into 1/2-inch pieces); Carrots: 1/2 lb (peeled and cut into 1/2-inch pieces); Yellow onion: 1 (peeled and diced); Garlic cloves: 2 (minced); Red pepper flakes: Pinch; Fresh thyme: 1 sprig; Bay leaf: 1; Dry white wine: 1 cup; Canned chicken broth: 2 cups; Heavy cream: 1 cup + 1 tbsp; Dry sherry: 1/4 cup; Fresh or frozen peas: 1/2 cup (shelled); Salt: to taste; Freshly ground black pepper: to taste; Puff pastry: 1/2 lb (defrosted according to package instructions); Large egg: 1; Black truffle: 1 oz (shaved thinly)

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How to make Chicken Pot Pie with Black Truffles by Chef Wolfgang Puck

Keywords

chicken pot pie
Wolfgang Puck recipe
comfort food
savory pie
homemade pot pie
Oscars recipe

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