chicken “puff” pie

What to expect when I tell you that we’re having chicken pot pie for dinner…


Ingredients: (Yields 4 servings)

For the Classic Puff Pastry:

  • 250 g flour
  • 5 g salt
  • 50 g butter, en pommade
  • 150 mL cold water
  • 175 g cold butter
  • 1 egg, for egg wash

For the Enriched Stock:

  • 800 mL chicken stock
  • chicken bones/trimmings
  • carrot trimmings
  • onion trimmings
  • bouquet garni

For the Chicken:

  • 1 whole chicken, quartered
  • salt, to taste
  • freshly ground black pepper, to taste
  • olive oil, as needed

For the Filling:

  • 200 g onion, ciseler
  • 70 g butter
  • 70 g flour
  • 500 mL enriched chicken stock
  • 250 mL milk
  • 2 roasted chicken breasts, small dice
  • 100 g carrots, macedoine
  • 100 g haricot verts, sliced to macedoine size
  • salt, to taste
  • freshly ground black pepper, to taste

For the Finish:

  • classic puff pastry, as needed
  • 2 chicken thighs
  • 50 g carrots, julienned
  • 50 g haricot verts, sliced in half lengthwise


For the Classic Puff Pastry (tip: complete steps 1 through 6 in advance)

  1. Sift the flour and salt onto a clean work surface and sabler in the butter.
  2. Make a well in the center of the mixture and add in the cold water. Mix everything together to form a rough dough in the shape of a square block and cut an “X” into the top about halfway through the block. Cover the dough with plastic wrap and refrigerate.
  3. When the détrempe has rested for at least 30 minutes, take the cold butter out of the refrigerator. Beat and flatten it between sheets of parchment paper using a rolling pin until it is pliable. Shape into a square block.
  4. Enclose the beurrage into the détrempe to form a pâ
  5. Do at least 4 turns, making sure to refrigerate the dough between every turn to let it rest sufficiently and to use enough flour during each turn to prevent the dough from sticking to the work surface.
  6. After the last turn, roll the dough out to the size of a half-sheet pan and refrigerate or freeze until further use.
  7. Preheat the oven to 400°
  8. Take the puff pastry sheet out of the refrigerator and cut out the “plate” and the “lid” of the puff pie using a ring mold as a guide. The diameter of the “plate” should be about 2 inches longer than the diameter of the “lid,” which should be the size of the ring mold. Decorate if desired with cutouts and folding in the dough, using the egg wash to adhere the decoration.
  9. Dock the “plate” with a fork and brush the top of both the “plate” and the “lid” with egg wash, being careful not the let the egg wash run down the sides. Create an aluminum container filled with baking beans to hold down the center of the plate (tip: use the ring mold to make the container).
  10. Refrigerate or freeze until very cold.
  11. Blind bake the puff pastry on a sheet pan that has been sprinkled with some cold water. When you put the puff pastry in the oven, reduce the temperature to 375° F and bake for 15-20 minutes or until it begins to brown.
  12. When it is nicely browned, reduce the oven temperature again to 325° F and bake for about 10-15 minutes more until it reaches a good height.
  13. Take out of the oven and reserve until further use.

For the Enriched Stock

  1. Quarter the chicken and reserve the breast and thighs in a bowl on top of ice until further use.
  2. Degorge the meat bones and cover with chicken stock.
  3. Add in the onion and carrot trimmings as they are made available.
  4. Add the bouquet garni and cook on a low simmer for 30-40 minutes.
  5. Continue to skim the top of the stock while reducing.
  6. Set aside 500 mL of the enriched stock until ready to use.

For the Chicken

  1. Preheat oven to 375°
  2. Season the quartered chicken breast and thighs on both sides with salt and pepper.
  3. Heat some olive oil in a sauté pan over medium heat. Add the chicken to the pan skin-side down and sauté until brown.
  4. When the chicken is well-browned, remove the pieces from the pan and place it onto a half-sheet pan to go into the oven for about 20 minutes, or when the internal temperature reads 165° F and the juices run clear when cut.
  5. Remove the chicken from the oven and let rest until further use.

For the Filling

  1. Sweat the onions in a stockpot with olive oil. When done, remove the onions and let drain while degreasing the pot.
  2. Make a white roux with the butter and flour in the stockpot.
  3. Add in the sweated onions and cook, stirring constantly until the mixture foams. Slowly stir in the enriched chicken broth and milk.
  4. Heat the mixture to a boil, stirring constantly and add in the diced chicken breast, carrots, and haricot verts.
  5. Season with salt and freshly ground pepper to taste.
  6. Remove from the heat and keep warm until further use.


For the Finish

  1. Cook the strips of haricot verts and then the strips of carrots à l’anglaise.
  2. While the vegetables are cooking, pull strips of dark meat off of the chicken thighs, maintaining as much length as possible.
  3. When the vegetables are cooked, put a ring mold on top of the puff “plate.” Line the ring mold with a net of haricot verts, carrots, and dark meat strips.
  4. Scoop the filling into the center of the ring mold.
  5. Remove the ring mold and top the chicken puff pie with the puff “lid” and serve.

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