Oscar Sunday Countdown: Wolfgang Pucks Truffled Chicken Pot Pie Recipe
As the Oscars draw near, Wolfgang Puck who will be catering the Governors Ball visits Access Hollywood Live to share one of the recipes hell be serving up on the big night his delicious trfulled chicken pot pie!
The following recipe is courtest of Wolfgang Puck Catering
This recipe uses a classic French chicken veloute scented deliciously with winter black truffles. You may substitute or add to the vegetables weve used below according to your taste, however, please do make sure anything added to the veloute mixture is as dry as possible. A vegetarian version of this can be made by substituting a vegetable or mushroom stock for chicken stock in the veloute recipe and by adding more vegetables in place of the chicken. Serves six.
Make an enriched chicken stock: 1 gallon chicken stock 1 each 3-3.5 pound whole chicken 1 each carrot 2 stalks celery 2 each yellow onion 3 sprigs thyme 1 each bayleaf
Combine all ingredients in a pot and bring up to a boil. Turn heat down to bring it to a simmer. Cook for 2 hours, skimming off fat along the way. Remove chicken and let cool. Strain enriched stock through a fine mesh sieve and skim off any remaining fat off the top. Reserve 1 quart for the veloute and cool the rest of it down for later use in a soup or a sauce.
Chicken Veloute: 1 quart enriched chicken stock 1 cup creme fraiche 2 tablespoons black truffle oil 1/4 cup chopped black truffle 1 each lemon Salt to taste White pepper to taste
For more, visit WolfgangPuck.com.
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Oscars 2016 Recipe: Chicken Pot Pie With Shaved Black Truffle And Roasted Vegetables
Want to dine like the stars? Check out the recipe below by Wolfgang Puck, the chef behind the Oscars 2016 menu.
Serves 4
2 pounds boneless, skinless chicken, cut into 1-inch chunks
Salt and freshly ground black pepper to taste
3 tbsp all-purpose flour
4 tbsp unsalted butter, divided
1/2 pound organic red-skinned potatoes, cut into 1/2-inch pieces
1/2 pound organic carrots, peeled and cut into 1/2-inch pieces
1 medium yellow onion, peeled and diced
2 garlic cloves, minced
A pinch crushed red pepper flakes
1 sprig thyme
2 cups organic chicken stock
1 cup plus 1 tbsp heavy cream
1/4 cup dry sherry
1/2 cup shelled or frozen peas
Approximately 1/2 pound frozen puff pastry, defrosted following package instructions
1 egg
Method:
2. Add the wine, turn up the heat, stir and scrape with a wooden spoon to deglaze the pan deposits, and simmer for 3 to 5 minutes until the liquid reduces by about half. Add the chicken stock and the cream. Bring the liquid to a boil, reduce the heat slightly, and simmer briskly for about 15 minutes until the liquid reduces by about half and is thick and creamy. Remove the sprig of thyme and the bay leaf. Stir in the reserved chicken pieces and the sherry.
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Wolfgang Puck’s Chicken Pot Pie
View and Download Wolfgang Puck BPM00020 use & care manual online. Pie & Pastry Baker. BPM00020 kitchen appliances pdf manual download.
I’m Wolfgang puck and I own a few restaurants and I’m gonna cook chicken pot pie. It’s all style cooking in a way like comfort food comes from your grandmother.
Join today and get access to all of the delicious Wolfgang Puck Cooking School recipes including chicken and other poultry recipes. Skip to content. Recipes Log In. 1-800-670-COOK Learn More … Wolfgang’s Famous Chicken Pot Pie. Stir-Fried Garlic Chicken with Cashews. Chicken Scaloppini Marsala with Mushrooms. Crispy Skillet-Fried Chicken.
In a wide bowl or a wide pot, combine veloute, vegetables, and chicken and mix well with a rubber spatula. Spoon mixture into ramekins, leaving about ½ room from the top.
Chicken Pot Pie Soup 25 mins Ratings. Smoked Chicken Thighs With Whiskey Peach Glaze 50 mins Ratings. Chicken Under a Brick 50 mins Ratings. Cuban Mojo Chicken 110 mins Ratings. Spicy Chicken Nuggets 20 mins Ratings. How to Use Every Part of a Roast Chicken Chicken Alfredo Stuffed Shells
I have been fortunate to be a business partner with Chef Wolfgang Puck for about 20 years as an investor and board member. He is just as amazing as a person as he is a chef. My favorite Wolfgang main dish, among so many favorites, is his Chicken Marsala, a personal version he created many years ago of a traditional Italian recipe.
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Chicken Pot Pie By Wolfgang Puck Recipe By Tasty
Truffled Chicken Pot Pie Adapted from Wolfgang Puck 7 tablespoons unsalted butter 2 carrots, peeled and cut into coins 2 large ribs celery, cut into ¼-inch slices 2 to 3 leeks, white and light green parts only, cut in half and then cut into ¼-inch slices 6 ounces mushrooms, sliced 2 garlic cloves, minced cup frozen petite peas
< p> From cookware to small appliances, cutlery and more, Wolfgang Puck is inspiring the modern culinary landscape with inventive, professional kitchen essentials. Explore the full array of Wolfgang Puck products, available online and in select retail locations. Customer Service: 1-866-444-4033< /p>
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How Do We Get One
Wolfgang Puck, the famous LA chef who has catered the Oscars‘ Governor’s Ball for almost 30 years, knows there is one food item that he can never not serve – and it’s a chicken pot pie.
MORE: 8 tips for a successful Oscars party at home
After wearing a formal dress and tight-fitting suit for hours, sitting in hair and make-up, and then a four-hour long ceremony, it’s not surprising that celebrities gravitate towards comfort food, and that’s why Wolfgang – who this year celebrates 28 years of catering the exclusive event – will always stick to what works best.
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“Mac and cheese, chicken pot pie, and risotto all go down well,” he tells HELLO! “The savory goes down much better than dessert!”
Barbara Streisand and Prince Albert of Monacoare two of the biggest names that are fans of the pot pie in particular Albert loves it so much that he once tried to get Wolfgang to open a branch of his popular LA restaurant Spago in the principality so the royal could access the meal more regularly.
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Wolfgang, now 72, previously helped to cater the post-Oscars bash at Spago and he shared that the one thing that has kept him going all these years is that he does what he wants to do – and not what the Academy asks.
Wolfgang has been catering the part for almost 30 years
“I told the board, ‘I do what I want to do, not what you want to do,'” he laughs.
The famous pot pie
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The Oscars Dinner: Wolfgang Pucks Chicken Pot Pie
Where do they serve 800 stone crab claws, 30 pounds of 24-karat gold dust and 1,400 bottles of Champagne? That would be the Governors Ball, which for over 24 years, has been helmed by Wolfgang Puck. While this year does look different, were honoring the Oscars with Pucks famous chicken pot pie and passion fruit margaritas, both staples of the post-Oscars dinner.
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All Purpose Pizza Dough
Transfer the dough to a clean, lightly oiled bowl, rounded side down first, then rounded side up. Cover the bowl tightly with plastic wrap, and leave it in a warm spot to rise for 30 minutes . When it is ready the dough will stretch as it is gently pulled.
Divide the dough into 2 to 4 equal balls, depending on how large you want your pizzas to be. Shape each ball by gently pulling down the sides of the dough and tucking each pull under the bottom of the ball, working round and round the ball 4 or 5 times. Then, on a smooth, unfloured surface, roll the ball around under your palm until the ball feels smooth and firm, about 1 minute. Put the balls on a tray or platter, cover with pan-sprayed plastic wrap or a damp towel, and leave them to rest for at least 30 minutes. At this point, the dough balls can be covered with plastic wrap and refrigerated for 1 to 2 days. You will need to punch them down again when you are ready to roll out the pizzas.
Dust a pizza paddle with semolina and slip it under the pizza. Slide the pizza onto the baking stone or into the pizza pan . Bake until the cheese topping is bubbling and the rim of the crust is deep golden brown, about 10 minutes.Use the pizza paddle to slide the pizza out of the oven and onto a cutting board. Use a pizza cutter or a sharp knife to cut the pizza into slices and serve immediately.
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Wolfgang Puck’s Classic Chicken Pot Pie
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Classic Chicken Pot Pie
I know that there’s still almost a month to go of summer. But, for me, even with the weather still hot, it always starts feeling like autumn when the kids go back to school. That’s the case in many parts of the country right now, though in Los Angeles, school starts for most kids just after Labor Day.
And with the kids back in school, it’s time to start thinking about serving the family nourishing, satisfying home-cooked meals. I’m talking about the kind of food that will make everyone in the family happy, while it especially sustains the children, whether they’re grade-schoolers or teens, for homework, sports, or whatever other school-related or extracurricular activities they might have.
One of the best dishes I know to accomplish those goals is pot pie. Some of my friends tell me that, in their own childhoods, they often ate the individual frozen variety that you popped into the oven. But it’s surprisingly easy to prepare a real homemade pot pie that will make everybody happy.
My recipe for a classic chicken pot pie is packed with vegetables and chunks of white meat chicken, all bound together in a thick, creamy sauce. Unlike those frozen pies, it has only a top crust, leaving out the bottom layer of pastry that can often turn soggy. And the crust has a special ingredient: shredded sharp Cheddar cheese, which helps turn the crust a beautiful golden color and adds rich, tangy flavor.
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