What a wonderful time to kickstart the holiday season with a heartwarming classic dish. Celebrate the Thanksgiving with family and loved ones with a signature recipe by Chef Wolfgang Puck.
Chef Wolfgang Puck with Four Seasons Hotel New York Downtown’s General Manager, Thomas Carreras at Cut New York City. Filmed & Edited by Chris Seerveld.
Truffle Chicken Pot Pie Recipe
By Chef Wolfgang Puck
Ingredients:
For the velouté:
- ½ cup flour
- ½ cup butter
- 500 ml chicken stock
- 1 cup crème fraiche
- ½ cup Sour cream
- 1 tsp truffle oil
- ¼ cup of chopped black truffles
- 1 tsp truffle salt
To finish:
- 6oz velouté
- 0.75 oz peas, blanched.
- 0.75 oz carrots, diced and blanched.
- 0.75 oz celery, diced and blanched.
- 0.75 oz potatoes, diced and blanched.
- 0.75 oz seasonal mushrooms, sauteed.
- 2 ea pearl onions, sauteed.
- 3 oz of cooked chicken, pulled or diced.
- Tt fresh grated black truffle.
- 1 sheet of puff pastry.
Truffle Chicken Pot Pie (Recipe courtesy of Wolfgang Puck)
