Wolfgang Puck’s Chicken Potpie

Preparation

1. Step 1

   Season the chicken pieces with salt and pepper and toss in a large bowl with 2 tablespoons flour until evenly coated.

2. Step 2

   In a large skillet, heat 2 tablespoons oil over high. Add the chicken, reduce the heat slightly, and sauté, stirring occasionally, until light golden and thoroughly cooked, 5 to 10 minutes. Using a slotted spoon, transfer the chicken to a plate and set aside.

3. Step 3

   Add 2 tablespoons of the butter and the remaining 2 tablespoons oil to the skillet, then add the potatoes, carrots and onions and sauté until they begin to look glossy, 2 to 3 minutes. Reduce the heat to medium, stir in the garlic, crushed red pepper, thyme and bay leaf and sauté just until the vegetables begin to color slightly, 2 to 3 minutes more.

4. Step 4

   Add the wine, turn up the heat to medium-high, and deglaze, scraping the bottom of the pan. Simmer until the liquid reduces by about half, 3 to 5 minutes. Add the stock and 1 cup of the cream. Bring the liquid to a boil, reduce the heat slightly, and simmer briskly until the liquid reduces by half again and is thick and creamy, about 15 minutes. Discard the thyme sprig and the bay leaf.

5. Step 5

   Stir in the chicken and any accumulated juices, plus the peas and sherry. In a small bowl, stir together the remaining 2 tablespoons butter and 1 tablespoon flour, add to the skillet then stir to combine; season the sauce to taste with salt and pepper.

6. Step 6

   Transfer the chicken mixture to 4 large, ovenproof 2-cup soup bowls or 4 ramekins of the same size. Cover with plastic wrap and refrigerate until the filling is cool, at least 1 hour. (You can prepare the filling and refrigerate it up to 3 days in advance.)

7. Step 7

   Heat the oven to 400 degrees. Make sure the puff pastry is no thicker than ¼ inch. (You can roll it out on a surface dusted with flour, if needed.) With the tip of a sharp knife, cut the pastry into 4 circles that are wide enough to overhang the rim of the serving bowls or ramekins by about ½ inch.

8. Step 8

   Make an egg wash: In a small bowl, beat together the egg and the remaining 1 tablespoon cream. Brush the tops and outside rims of the bowls or ramekins with egg wash. Place them on a baking sheet 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 pastry with the egg wash.

9. Step 9

   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 30 minutes. Serve hot.