Chicken Pot Pie




  • 4 quarts chicken stock
  • 3 sprigs thyme
  • 2 medium yellow onions, chopped
  • 2 ribs celery, chopped
  • 1 medium carrot, chopped
  • 1 (3 to 4-lb.) whole chicken
  • 1 bay leaf 8 tbsp. unsalted butter
  • ½ cup flour
  • 1 cup crème fraîche
  • ¼ cup finely chopped black truffles, plus 18 thin slices
  • 2 tbsp. black truffle oil
  • 2 tbsp. fresh lemon juice
  • Kosher salt and freshly ground white pepper, to taste
  • 2 cups cooked pearl onions
  • 2 cups cooked baby carrots, cut into ½”pieces
  • 2 cups frozen, thawed peas
  • 2 sheets puff pastry
  • 2 eggs, beaten, for egg wash


1. Bring stock, thyme, yellow onions, celery, carrot, chicken, and bay leaf to a boil in an 8-qt. saucepan. Reduce heat to medium-low; cook for 2 hours. Remove chicken; cool. Discard skin and bones; finely chop meat and place in a bowl. Pour cooking liquid through a fine strainer into a bowl; reserve 4 cups. Reserve remaining stock for another use; set chicken aside.

2. Heat butter in a 4-qt. saucepan over medium-high heat. Add flour; cook until smooth, about 2 minutes. Add 4 cups reserved stock; boil. Reduce heat to medium-low; cook until thickened, about 5 minutes. Add crème fraîche, chopped truffles and oil, juice, and salt and pepper; pour over chicken. Add pearl onions, carrots, and peas; toss to combine.

3. Heat oven to 350°. Divide chicken mixture among six 6″-wide x 1 ½”-tall, 14-oz. ramekins or soup vessels; place 3 slices truffle over filling in each ramekin. Using a rolling pin, roll puff pastry until ⅛” thick; cut into six 8″ squares or circles. Using a pastry brush, brush rim of each ramekin with egg wash; cover with a pastry square or circle and press lightly to adhere. Brush pastry with egg wash; place on a baking sheet. Bake, brushing pastry with more egg wash halfway through cooking, until golden brown and filling is warmed through, about 35 minutes. Let cool 10 minutes before serving.


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