Bruno Albouze Chicken Pot Pie
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Chicken Pot Pie

Yields12 ServingsPrep Time1 hr 20 minsCook Time25 minsTotal Time1 hr 45 minsRating

Ingredients

Pâté Crust
 300 g Butter, softened
 9 g Salt
 3 g Sugar
 150 g Potato starch, or corn starch
 50 g Eggs (1)
 110 g Water
 9 g White vinegar
 290 g All-purpose flour
Chicken Stock
 800 g Chicken, cheap cuts*
 600 g Chicken legs
 200 g Leek, split & washed
 200 g Carrots, scrubbed
 100 g Celery stalks, washed
 100 g Corn cob (Optional)
 200 g Onion piqué (Pricked with 3 cloves)
 100 g Garlic head (2), split in half
 10 g Aromatics*
 500 g Chardonnay wine
Veggies
 200 g Celery stacks, rinsed and cubed
 250 g Carrots, peeled & cubed
 250 g Peas (Frozen, or fresh)
 150 g Corn on the cob (Optional)
 200 g Pearl onions, peeled
Pot Pie Filling
 80 g Butter
 65 g All-purpose flour
 10 g Sage leaves, chopped
 20 g Italian parsley leaves, chopped
 1000 g Chicken stock
 70 g Heavy cream
 450 g Cooked chicken meat
 950 g Blanched veggies

Directions

Pâté Crust
1

Makes 2 pies. Cream butter, salt and sugar. Add potato starch and mix until smooth. Add egg, water and vinegar; mix until homogenized. Add flour and mix on low speed until just combined. Wrap up and chill completely. For double crust pie: in a floured work surface, roll out one-third of the crust into a 0.12’’/3mm thick disk. Shape tart using a 8x2.5” (20.5x5cm) greased tart pan. Repeat this step if making 2 pies. Chill to rest for an hour or overnight – line with microwave safe plastic wrap, fill up with pie weights, beans, cherry pits or rice. Bake at 350ºF (180ºC) for 30 min. Remove pie weights and cook for another 15 to 20 min; cool.

Chicken Stock
2

*For stock, use chicken feet, backs, necks, wings. In a large pot, pour wine and chicken cheap cuts and legs. Top with veggies and aromatics* (3 bay leaves / 3 thyme sprigs / 4 sages leaves / 2 tsp black peppercorns / 3 parsley stems); cover with water. Bring to boil and let simmer for 2 hours; skim off impurities. Remove veggies and save for later use if desired. Transfer cooked chicken onto a tray lined with a silicone mat and let cool for about 30 min. Remove bones, skin and cartilages especially necks. Store meat in the refrigerator. Reduce stock to 2 qt/liter – sieve; cool and chill and scrape fat out. Stock freezes very well.

Veggies
3

In boiling and salted water, blanch carrots for 2 min and cool in ice water. Then celery for 2 min. Peas and corn kernels for a minute. Save water and boil pearl onions for a minute, chill and squeeze out and cook onions 5 min in chicken stock. Refrigerate veggies until ready to use.

Pot Pie Filling
4

Cook butter and sage until fragrant and stir in flour and cook for 2 min on medium heat. Add stock, bring to boil and cook for 2 min. Add heavy cream and bring to a boil and turn off the heat and season with salt and pepper. Add cooked chicken, veggies and parsley. For the double crust pies, fill up pre-baked tart and let cool completely otherwise the top crust will melt. Meanwhile, roll out top crust into a less than 3mm thick disk, chill 20 min. Cut a disk that is about 1/2 inch larger than the mold. Make a small hole in the center. Cover the pie and trim off excess pastry and egg wash (beat an egg and yolk with a pinch of salt). Chill. Roll out a second sheet of pastry, egg wash and coat with poppy seeds and chill before cutting with the dough lattice. Carefully, top the pie with, trim off excess pastry and chill to rest. The poppy seeds latticed method can also be used for crust-topped chicken pot casserole.

Baking
5

Bake at 350ºF/180ºC for about an hour. Serve warm. Bon appétit 🐣

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