Impress yourself with the chicken pot pie that was served at Wolfgang Puck's Oscars after party, courtesy of executive chef Elliott Grover from Cut in London. 🍽️ luxedinner recipeideas
menu for nearly 30 years). Three dishes were served up, including a delectable chicken pot pie: here, Grover shares the method behind it so thatCourtesy of Wolfgang Puck4 tbsp. all-purpose flour 2 tbsp. double cream 200 g red-skinned potato, cut into 1/2-inch pieces1 black truffle , to tasteAdd the flour and whisk to ensure there are no lumps before adding the chicken stock. Cook for five to 10 minutes while continuously stirring.
Check the consistency by dipping the back of a spoon into the sauce and running your finger along the spoon. You want the sauce to cling to the spoon and not run over the swipe you made. Continue to cook and stir the sauce over medium heat until you reach the correct consistency. Season with the salt, pepper and cayenne . Taste the sauce and see if your sauce needs more seasoning.Add the shredded chicken, carrots, potatoes, and peas to the sauce. Cook the vegetables in the sauce for two to three minutes.Preheat the oven to 400˚F.
Roll out the puff pastry, using a bit of extra flour to ensure the pastry doesn’t stick to your work surface. Use a bowl or plate about an inch larger than the dish you are cooking your pot pie in as a guide to cut out your pastry.Break the egg in a small bowl and add a tablespoon of water or cream. Whisk with a fork.If desired, shave truffles over the filling. Lay the pastry rounds over the top, being careful not to stretch the pastry.
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