Wolfgang Puck’s Oscars’® Governors Ball Recipe ~ Chicken Pot Pie
Create Chicken Pot Pie just like the celebrities enjoy at Oscar’s® night. There is planning the menu, shopping, and creating all the wonderful dishes. Wolfgang Puck, catering service for the 90th Oscars® is busy as well preparing the food for the Governors Ball.
Puck a renowned Chef and works with CEO Carl Schuster, they continue to set the standard for culinary excellence at the Governors Ball. He revolutionizes the dining landscape with a singular focus: to exceed expectations when our guests gather for a meal. This year is no different for the event of the year, The Academy Awards®. He is staying true to using fish and seafood that is Watch compliant and locally sourced ingredients. They are coming from:
- A Casas Farms
- Babe Farms
- Best Oriental Produce
- Chino Valley Ranchers cage free eggs
- Coke Farms
- County Line Harvest
- Fruition Sales
- Harry’s Berries
- Ocean Mist
- Pasturebird Farms
- Pudwill Farms
- Rising C Ranch specialty citrus
- Straus Dairy
- Sunkist
- Times Produce
- Weiser Family Farms
This year’s menu includes his famous Chicken Pot Pie. This will include 1,000 pounds Pasturebird chicken and 100 pounds carrots to feed the hungry celebrities. This is a simple recipe that will be a dish that is easy to create and serve individually.
CHICKEN POT PIE
(recipe courtesy Wolfgang Puck, adapted from “Wolfgang Puck Makes it Easy,” Rutledge Hill Press, 2004)
Yield: Serves 4
2 pounds boneless, skinless chicken, cut into 1-inch chunks
Salt and freshly ground black pepper to taste
3 tablespoons all-purpose flour
4 tablespoons vegetable oil
4 tablespoons unsalted butter, divided
1/2 pound organic red-skinned potatoes, cut into 1/2-inch pieces
1/2 pound organic carrots, peeled and cut into 1/2-inch pieces
1 medium yellow onion, peeled and diced
2 garlic cloves, minced
Pinch of crushed red pepper flakes
1 sprig thyme
1 bay leaf
1 cup white wine
2 cups organic chicken stock
1 cup plus 1 tablespoon heavy cream
1/4 cup dry sherry
1/2 cup shelled or frozen peas
Approximately 1/2 pound frozen puff pastry, defrosted following package instructions
1 cage-free egg
Season the chicken pieces with salt and pepper, and toss in a mixing bowl with 2 tablespoons of
the flour until evenly coated. In a large skillet over high heat, heat 2 tablespoons of the oil. Add
the chicken pieces, reduce the heat slightly, and sauté, turning them occasionally, until light
golden and thoroughly cooked, about 5 to 10 minutes. Using a slotted spoon, transfer the
chicken to a plate and set aside. Add the remaining oil and 2 tablespoons of the butter to the pan,
then add the potatoes, carrots, and onions and sauté until they begin to look glossy and bright, 2
to 3 minutes. Reduce the heat to medium, stir in the garlic, red pepper flakes, thyme, and bay
leaf, and sauté, just until the vegetables begin to color slightly, 2 to 3 minutes more.
Add the wine, turn up the heat, stir and scrape with a wooden spoon to deglaze the pan deposits,
and simmer until the liquid reduces by about half, 3 to 5 minutes. Add the chicken stock and the
1 cup of cream. Bring the liquid to a boil, reduce the heat slightly, and simmer briskly until the
liquid reduces by about half again and is thick and creamy about 15 minutes. Remove the sprig
of thyme and the bay leaf. Stir in the reserved chicken pieces and the sherry. Stir together the butter
and remaining flour and stir this paste into the mixture. Season the sauce to taste with salt and pepper.
Transfer to 4 large individual ovenproof 2-cup soup bowls, 4 ramekins of the same size, or a 2-quart baking
dish. Cover with plastic wrap and refrigerate until the filling is cold, at least 1 hour.
Preheat the oven to 400 degrees F. Make sure the puff pastry is no thicker than 1/4 inch. With
the tip of a sharp knife cut the pastry into 4 circles that will overhang the rim of the serving
bowls or ramekins by about half an inch; for a single large baking dish, cut 4 circles that will
cover its top, or use one large sheet.
In a small bowl, beat together the egg and the remaining 1 tablespoon cream to make an egg
wash. Brush the tops and outsides of the rims of the bowls. Place the bowls, ramekins, or
baking dish on a baking tray and place the puff pastry circles on top, pressing them gently over
the sides of the dishes. Pierce the tops with the tip of a paring knife. Brush the top of the pastry
with egg wash. Carefully transfer the baking sheet to the oven and bake until the filling is
bubbling hot and the pastry is a deep golden brown, 25 to 35 minutes. Serve hot.
Serve with this great non-alcoholic drink. The inspiration is every great hero needs a faithful sidekick. The drink offers a thoughtful combination of the vibrant hibiscus, fresh citrus and effervescent tonic complemented by an elegant garnish.
THE SIDEKICK (non-alcoholic)
Ingredients:
2 ounces Cold Hibiscus Tea
1 1/2 ounces Fresh Lemon Juice 1 1/2 ounces Tonic Water
1 ounce Simple Syrup
Sliced Cucumber and Borage Flowers for Garnish
Preparation:
- Combine hibiscus tea, fresh lemon juice and simple syrup in a cocktail shaker with ice.
- Gently shake and roll in tonic water.
- Pour over fresh ice into a Collins glass.
- Garnish: Wrap thin cucumber slice around inside of glass and top with borage flowers.
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