Chicken Pot Pie With White Truffle Oil
From luisascatering 13 years ago
- 45 to make
- Serves 4
Just another night of working with what I had on hand. This was made shortly after Thanksgiving so I had this wonderful turkey stock to use!
Ingredients
- Crust: shopping list
- Simple puff pastry (my recipe link below): shopping list
- Simple Puff Pastry shopping list
- Filling: shopping list
- 1 whole chicken breast, bone in, roasted with fresh thyme, butter, salt & pepper– meat pulled and roughly chopped shopping list
- 3 tablespoons butter shopping list
- 1 large shallot, chopped shopping list
- ½ cup sliced mushrooms (I used trumpet royales) shopping list
- 1 large carrot, peeled and diced shopping list
- 1 stalk celery, minced shopping list
- 3 tablespoons all-purpose flour shopping list
- 1 ½ - 2 cups homemade chicken or turkey stock shopping list
- Splash of heavy cream shopping list
- ½ cup petite peas shopping list
- kosher salt and white pepper, for seasoning shopping list
- White truffle oil, for drizzling on filling shopping list
How to make it
- Over med-high heat, melt butter in a large sauté pan. Add shallots and mushrooms and sauté for a few minutes, until mushrooms get a little caramelized. Add carrots & celery and sauté a few minutes more. Stir in the flour and slowly add the stock, simmering until thickened. Add cream and season with salt and pepper to taste. Stir in the chicken and peas and remove from heat.
- Pour the filling into a baking pan. Drizzle a little truffle oil over the filling. Carefully place puff pastry over the filling. Cut a few vents with a sharp knife. Brush crust with egg wash and bake in a 400F oven until crust is golden and filling bubbles out of the vent hole (about 25 minutes). Serve hot.
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